Ingredients:
Pie Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated white sugar
1/3 cup unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/8 to 1/4 cup ice water
Apple Filling:
1 1/2 pounds apples (about 3 large), peeled, cored, and sliced 1/4 inch thick
1/8 cup granulated white sugar
1/8 cup light brown sugar
1/2 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1/8 teaspoon salt
1 tablespoons (28 grams) unsalted butter
1/2 tablespoons (15 grams) cornstarch (corn flour)
Preparation:
In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
Pour water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 9 inch circle. Fold the dough in half and gently transfer to a 6 inch pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan.
Then remove the second round of pastry and roll it into a 9 inch circle.
Make the Apple Filling: In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let sit at room temperature for at least 30 minutes or up to three hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have about 1/3 cup of juice. Spray a 4 cup heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons of unsalted butter. Place in the microwave and boil the liquid, on high, about 5 to 7 minutes or until the liquid has reduced to about 1/2 cup and is syrupy and lightly caramelized. (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)
Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape.
Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and bake for about 30 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Store at room temperature for 2 to 3 days.
