Apple Pie

Put the bowl, fork and pastry blender into the freezer for about 20 minutes or so before making the crust. Use ice water as well. Some people keep their flour in the fridge, but the cook can always measure it out and put it in the bowl in the freezer.

A basic pie crust recipe starts with one cup of all-purpose flour, 1/2 teaspoon of salt, 1/3 cup of shortening, butter or lard and three tablespoons of ice water. Butter-flavored shortening is always a good choice for a pie crust. Stir the flour and salt together in a medium-sized bowl. Then, use a pastry blender to cut in the shortening until the mixture forms pea-sized pieces.

Add about one tablespoon of water to the mixture and start gently working it together into a dough. Add the water a tablespoon at a time, until the mixture nearly cleans the sides of the bowl. If more water than the original three tablespoons is necessary, add it one teaspoon at a time. Gather the dough into a ball.

If time permits, let the dough rest in the refrigerator at least one hour. Making the pie crust dough early in the day and chilling it for several hours or overnight is even better. This allows the fat to re-solidify, so the gluten will not develop as much when the pie crust is rolled out.

On a floured board, marble slab or floured wax paper, turn the dough out and flatten it with the hands into a round. Flour the rolling pin and begin rolling the pie crust into a roughly round shape, until it is about two inches (5 centimeters) larger than the pie pan. Carefully fold the dough into quarters and place it in the pie pan, with the point of the pie crust in the middle of the pan. Unfold the pie crust and gently pat it into place into the bottom and sides of the pan. Trim the crust and flute it with fingers or a fork, as desired.

5 1/2 pounds firm tart apples (about 14), such as Empire or Granny Smith
Juice of 2 lemons
1 cup sugar, plus more for sprinkling
2 teaspoons ground cinnamon
3 tablespoons chilled unsalted butter, cut into small pieces
1 large egg yolk

Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices. Add a little bit of tapioca flour or grind instant tapioca in a coffee grinder & mix in with the apples.
Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
Cut vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes. Remove from oven, and let cool completely before serving. Also best to put foil or a crust protector around the crust to prevent excessive browning.