Apple Pie

Pie Pastry:
2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoons granulated white sugar

1 cup cold unsalted butter, cut into 1 inch  pieces

1/4 cup  ice water

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 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.

Turn the dough onto your work surface and gather into a ball. Flatten 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.

Apple Filling:
6 cups peeled and sliced royal gala, or granny smith apples
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
1/3 cup packed light brown sugar
3 tablespoons corn starch
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 tablespoons rolled oats
2 tablespoons unsalted butter
1 egg mixed with 2 Tbsp water, for brushing
sugar and cinnamon, for sprinkling

Toss the sliced apples with the lemon juice. Place half of the apples in a sauté pan or saucepan and heat over medium heating, until some of the juices cook out and the apples soften, about 10 minutes. Remove the apples from the pan using a slotted spoon and stir with the remaining uncooked apples to cool.
In a separate bowl, stir the granulated sugar, brown sugar, corn starch, cinnamon, allspice and nutmeg to blend, then stir this into the apples and set aside.
Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry. Sprinkle the bottom of the shell with the oats (this will help absorb any excess juices). Spoon the apple filling into the shell and dot with the butter. Roll out the remaining disk of dough to the same thickness and place over the apples. Trim any excess dough and pinch the edges of the crust together, created a fluted edge. Brush the pastry with the egg wash. Stir a little sugar and cinnamon together and sprinkle generously over top. Use a knife  to slit opening in the top crust to allow steam to escape.
Place the pie on a parchment-lined baking tray and bake for 50-60 minutes at 350 F. until the crust is golden brown and the filling is bubbling. Cool the pie for at least 2 hours before slicing to serve.

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