Apple Pie

If possible do not use Granny Smiths Apples; although crisp when raw, all too often they turn mushy when baked in a pie with both a top and a bottom crust.

Use Flaky Pastry Dough with recipe.

Prepare:

Roll half the dough into a 13-inch round, fit it into a 9-inch pie pan, and trim the overhanging dough to 3/4 inch all around. Refrigerate. Roll the other half into a 12-inch round for the top crust and refrigerate it. Position a rack in the lower third of the oven. Preheat the oven to 425 degrees F. Peel, core and slice 1/4 inch thick:

• 2 1/2 pounds of apples (5 to 6 medium large)

Measure 6 cups. Combine the apples with:

• 3/4 cup of sugar
• 2 to 3 tbsp's of all-purpose flour
• 1 tbsp of strained fresh lemon juice (optional)
• 1/2 tsp ground cinnamon
• 1/8 tsp of salt

Let stand for 15 minutes, stirring several times, so that the apples soften slightly and will better fit into the crust. Pour the mixture into the bottom crust and gently level with the back of a spoon. Dot the top with:

• 2 tblsp's of unsalted butter, cut into small pieces

Brush the edge of the bottom crust with cold water. Cover with the top crust, then seal the edge, trim, and crimp or flute. Cut steam vents and sprinkle with:

• 2 tsp's of sugar
• 1/2 tsp if ground cinnamon

Bake the pie for 30 minutes. Slip a baking sheet beneath it, reduce the oven temperature to 350 degree's F., and bake until the fruit feels just tender when a knife or skewer is poked through a steam vent and thick juices have begun to bubble through the vents, 30 to 45 minutes more. For the filling to thicken properly the pie must cool completely on a rack, 3 to 4 hours. If you wish to serve the pie warm, place it a 350 degree F oven for about 15 minutes. the pie is best the day it is baked, but it can be kept for 2 to 3 days at room temperature.