The Big Apple Pie

Recipe View Prepare the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 4 hours, or preferably overnight. (Prep time: 20 minutes + 4 hours chilling)

Recipe View Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C). (Prep time: 10 minutes)

Recipe View Assemble the Pie: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Roll out the second disc of dough. (Prep time: 20 minutes)

Recipe View Make the Filling: In a large bowl, combine the sliced apples, sugar, 1 tablespoon of flour, and cinnamon. Toss gently to coat. Pour the apple mixture into the prepared pie crust. Dot the top with the remaining 2 tablespoons of butter. (Prep time: 15 minutes)

Recipe View Top and Bake: Cover the pie with the second crust. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape. (Prep time: 10 minutes)

Recipe View Bake: Bake in the preheated oven for 60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, tent it with aluminum foil. (Bake time: 60 minutes)