Butter Crust Apple Pie

A beautiful pie to celebrate the arrival of autumn. Ingredients and directions are described below -- thank you for watching.

Here's the video in which I demonstrate the Apple Corer-Peeler-Slicer:    • My Apple Corer-Peeler-Slicer  

Butter Crust Apple Pie
Ingredients for one 9.5-inch pie plate

For the all-butter pastry crust:
3 cups all purpose flour
1 teaspoon salt
1/4 cup sugar
1 cup (2 sticks) cold, diced butter
1 large egg
Up 1/2 cup ice water

Put the flour, salt, sugar, and butter in the work bowl of a food processor. Pulse 3-5 times to break up the butter. Process in the egg and 1/4 cup of the water, adding more water a tablespoon at a time just until the dough comes together. Transfer the dough to a lightly-floured work surface, and divide into two equal pieces. Form each piece into a disk. Wrap each disk in cling film and refrigerate for 1-2 hours. Roll each half into a circle that is about 2 inches larger than the diameter of the pie pan.

For the apple filling:
1 cup sugar
1/3 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Thinly sliced pared apples -- about 6 cups

Whisk together the sugar, cornstarch, cinnamon and nutmeg. Pour over apples, and toss to coat.

Turn apple mixture into pastry-lined pie plate, cover with top crust that has slits cut in it; seal and flute. Cover edge with strips of aluminum foil (or, use a pie "shield"); remove foil (or shield) during last 15 minutes of baking. Bake at 425°F until crust is brown and juice starts to bubble through slits in crust -- about 1 hour. Cool completely before slicing.