13 Tablespoons cold butter
1/2 tsp. salt
1/4 cup ice water
1 3/4 cup flour
2 Tablespoons sugar
Mix together the 1 3/4 cups flour, 1/2 tsp. salt, and 2 Tablespoons sugar. Cut in 13 Tablespoons of butter. Add the 1/4 cup of ice water and quickly work together with a fork. Switch to working with hands and as quickly as possible make the dough come together and knead briefly just until the ingredients are evenly distributed.
Divide dough in half and on a lightly floured surface begin rolling out the dough. Roll it out until it forms a relatively even circle. To transfer the dough to the pie plate, fold it into quarters and position the inner corner at the center of the pie plate, then open to fill the pie plate. Form an edge by folding over or removing and/or repositioning any excess and pressing down with the side of your thumb to form a ribbed edge. Repeat with the other half of the dough.
Makes two crusts.
Apple pie filling
1/2 cup sugar
1 Tablespoon flour
9 cups of peeled and chopped apples
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. grated nutmeg
1/8 tsp. salt
1 tablespoon of butter placed on top in pieces
Sprinkle sugar on top
Mix 9 cups of peeled and chopped apples, 1/2 cup sugar, 1 Tablespoon of flour, 1/2 tsp. cinnamon, and 1/8 tsp each of ground cloves, grated nutmeg, and salt. Pour the mixture into the pie plate on top of the crust. Cut up 1 Tablespoon of butter into small pieces and distribute them over the top of the apples. Sprinkle sugar over the top.
Bake at 375 F for 1 hour or until apples are soft and cooked.
Makes one pie.
Either the filling can be doubled to make two apple pies or a single pie can be made with both a bottom and top crust. If a top crust is placed over the apples it can be brushed with milk and sprinkled with granulated sugar.
Over Thanksgiving I ended up with leftover pie crust, but not enough to make a whole pie. We came up with apple pizza. My crust rolled out and topped with apples, cinnamon, and sugar.