Apple Pie

Either trim the crust or lap over itself like a beggars purse. 

Very good with caramel and vanilla ice cream. 

Pate Brisee (crust)

2 1/2 cups flour

1 tsp salt

1 TBS sugar

2 sticks butter cut in pieces

1/4 - 1/2 c ice water

Put the flour, salt and sugar in the food processor. Add the pieces of butter and process until it resembles corn meal. Add ice water drop by drop through the feed tube, while pulsing, until dough comes to a big ball, stopping occasionally to scrape down dry flour.

Wrap in two ball in plastic wrap and refrigerate for  an hour. If left overnight, let soften some before rolling. 

8 firm tart apples

Peeled, cored and sliced thin

1/2 cup sugar

1 tsp cinnamon

Pinch of ground mace

Pinch of freshly grated nutmeg

2 TBS cold butter Cut in pieces

Regardless ...

I put all the ingredients for any apple pie (except butter) on the stove top and cook some, checking for correct amounts of spices and sugar and softening the apples. Let it cool. Put parchment in the pie plate. Center the round of pastry on it. Continue as below. 

OPEN FACE

Center the round of pastry in an 9 in pie plate that has a piece of parchment on it. Place the apple mixture in the center of the pastry. Dot with butter. Bring the pastry over the apples to the center like a beggars purse. Tie if desired.  Bake for approximately 45 minutes, or until the crust is golden and the filling bubble. Let cool and gently slide the pie from the baking dish onto a serving dish.

This is a free form pie so some may think it looks somewhat messy, but I like that.

NORMAL PIE

Roll crust to fit a 9 in pie plate. Prepare as above. Finish with double crust or lattice.