Recipe: Homemade Apple Pie with Butter Crust

HOMEMADE APPLE PIE
"Does it get much better than warm homemade apple pie with vanilla ice cream dripping down the sides? Bookmark this recipe when you've got extra time to play in the kitchen. It takes a little time to prepare, but when it comes out of the oven golden brown with that sweet cinnamon-apple aroma filling the house, it's all worth it. My pie crust is simple to prepare and is buttery and flaky, just how it should be. Have the kids help roll out the crust and lay it inside the pie plate over the apples. Serve each slice of pie warm with a scoop of your favorite vanilla ice cream on top."


FOR THE CRUST:
2 3/4 cups all-purpose flour
4 tablespoons granulated sugar, divided use
1 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, cubed
1/2 cup ice water
1 large egg white

FOR THE FILLING:
3 pounds Granny Smith apples, thinly sliced (about 10 cups)
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon kosher salt

TO MAKE THE CRUST:
Add the flour, 3 tablespoons of the sugar, and the salt to a food processor. Pulse to combine. Add the butter and pulse until the mixture is the size of small peas. With the processor running, slowly add the ice water until combined.

Transfer the dough to a lightly floured countertop, kneading a couple of times to combine. Divide the dough in half, flatten slightly, and wrap tightly with plastic wrap. Refrigerate for 2 to 3 hours.

WHEN READY TO BAKE:
Preheat the oven to 350 degrees F and spray a deep 9-inch pie plate with nonstick cooking spray.

TO MAKE THE FILLING:
Add the sliced apples to a large bowl and drizzle with the lemon juice, tossing to combine. Add the sugar, flour, and salt and stir to combine.

Remove the pie dough from the plastic wrap and place onto a lightly floured countertop. Roll each piece of dough to a 10-inch round. Place one rolled crust into the bottom of the prepared pie plate, pressing gently around the bottom and up the sides of the plate. Pour the apple filling into the pie plate. Place the second rolled pie crust over the apple filling and crimp the edges as desired to enclose the filling. With a knife, cut 3 to 5 slits in the crust's top to allow steam to escape.

Whisk the egg white with 1 teaspoon of water, brush over the top of the pie, then sprinkle with the remaining 1 tablespoon sugar.

Bake for 65 to 80 minutes, until the crust is golden and the filling is bubbling. Let cool for 30 minutes before cutting into slices.

Makes 1 (9-inch) pie, 8-10 servings
Adapted from source: The Picky Palate Cookbook by Jenny Flake