CAROLS APPLE PIE

Steps:

• Make the dough by hand. In a medium bowl, whisk together the flour, sugar and salt.
• Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with the bean sized bits of butter.
• If the flour/ butter mixture gets warm, refrigerate it for 10 minutes before proceeding.
• Add the egg and stir the dough together with a fork or by hand in the bowl.
• If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Make the dough in a food processor, With the machine fitted with the metal blade, pulse the flour, sugar and salt until combined.
• Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times.
• Add the egg and pulse 1-2 ties, don't let the dough form into a ball in the machine (if the dough is very dry add up to a tablespoon more of cold water.)
• Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Make the filling. Put the lemon juice in a medium bowl. Peel, halve and core the apples.
• Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
• In a large skillet, melt the butter over medium high heat. Add the apples and cook, stirring until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
• Cover, reduce heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible.
• Return the juices to the skillet and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• In a medium bowl toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerate or freeze up to 6 months)
• Cut the dough in half. On a lightly floured surface, roll each half of dough in a disc about 11-12 inches wide.
• Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
• Place a rack in the lower third of the oven and preheat the oven to 376.
• Line the bottom of a 9 inch pie pan with one of the discs of dough and trim it so it lays about 1/2 inch beyond the edge of the pan.
• Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg.
• Place the second disc of dough over the top. Fold to top layer of dough under the edge of the bottom layer and press the edges together to form a seal.
• Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar.
• Pierce the top of the dough in several pieces to allow steam to escape while baking. Refrigerate for at least 15 minutes.
• Bake the pie on a baking sheet until the crust is golden, about 50 minutes.
• Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours or refrigerated for up to 4 days. Cooks note: you may freeze the uncooked pie but don't brush it with egg or dust it with sugar before hand.
• Place the pie in the freezer for 30 minutes, to harden it slightly and then double wrap it with plastic wrap.
• Freeze up to 6 minutes. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar.
• Bake from the frozen state until golden brown about 1 hour and 10 minutes.