Ingredients
2 3/4 c. all-purpose flour
1/2 tsp. salt
2 stick plus 1 tablespoon cold unsalted butter
1/2 c. ice water
6 large apples
2 tbsp. fresh lemon juice
1 c. sugar
1/4 tsp. cinnamon
Preparation
Step 1In a food processor, pulse 2 1/2 cups flour and salt. Add 2 sticks butter and pulse until size of peas. Drizzle on ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Divide dough in half. Flatten into disks, wrap in plastic, and refrigerate until firm.Step 2Preheat oven to 375 degrees. Set a baking sheet on bottom rack. In a bowl, toss apples, lemon juice, sugar, remaining 1/4 cup flour, and cinnamon.Step 3On a floured surface, roll a disk of dough into a 13-inch round; fit it into a deep 10-inch glass pie plate and brush overhang with water. Spoon in apples and top with remaining 1 tablespoon cubed butter. Roll out second disk of dough to a 12-inch round and center over filling. Press edges of dough together and trim overhang to a scant 1 inch, fold overlay under itself, and crimp. Cut a few slits in top crust for steam to escape.Step 4Bake pie in center of oven 1 hour and 10 minutes, until crust is golden. Cover edge of pie if begins to darken. Let pie cool at least 4 hours before serving.
