The fist day of fall and we went apple picking at our local orchard. we picked a combination of Granny Smith and Gala Apples. the granny smith are more tart and crisp for the pie, no one wants a mushy apple pie. We added in a few gala apples that are softer and sweeter to sweeten it up and help make the “goo” of the pie filling.
Pre heat oven to 375 degrees Fahrenheit
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water
Mix together in a large bowl, flour, salt, sugar. Using a whisk or potato masher mash cold butter into dry ingredients until fully combined (will be crumbly) slowly beat with a mixer ,while adding in the water until a think dough forms into ball. Wrap in saran wrap and refrigerate 1 hour. let stand at room Temp 5 minutes before rolling out.
Separate the dough into two equal halves , on a well floured surface roll out as flat as you can get it with a floured rolling pin. If the dough is too think will not cook all the way on the bottom of the pie.
Cut the one rolled out dough piece into a circle about 1/2 inch larger than the circumference of your pie tin. place in pie. Cut the second rolled piece into 1 inch strips long enough to go across the pie.