Instructions

1. Cut 2 sticks of butter into 1/2 inch cubes
2. Place into freezer for 20 minutes
3. Place 2 1/2 cups flour, 1 tablespoon sugar, and salt in food processor and pulse a few times to mix.
4. After butter has been in the freezer for 20 minutes, add to food processor and pulse 5-6 times. The goal is to mix the butter into the flour. The cubes of butter should be no smaller than peas.
5. Move flour mixture to large bowl
6. Add water to flour 2 tablespoons at a time. Toss with fork. We want to get to the point when you take your hand squeeze a handful of flour, it should stick together. For this one, it ended up taking 1/2 cup + 2 tablespoons.
7. Once this is done, divide into two. Work each half until it sticks together somewhat well and is in a disk. We don’t want the butter to fully incorporate. If you need to add more water, you can, but do so only very sparingly.
8. Tightly wrap in plastic wrap and place in freezer for 20 minutes
9. While freezing, peel and finely slice 5 large apples.
10. Mix apples, 2/3 cup sugar, 1/4 cup flour, cinnamon, and nutmeg.
11. Preheat oven to 425
12. Take dough out of freezer and unwrap
13. Get to your zen place. Roll out the dough. I suggest looking at the section above where I talk about rolling out the dough.
14. Place one pie crust on the bottom
15. Add pie filling
16. Add 2 tablespoons butter that has been cubed
17. Add top crust
18. Use fingers to pinch crust together
19. Trim excess dough, but the crust will shink a bit, so leave a bit
20. Using fork, crimp the two doughs together further
21. Brush light coating of egg on dough crust
22. Sprinkle with sugar
23. Using knife, slit four holes in crust
24. Loosely wrap the crust edges with tinfoil to help prevent overbrowing of the crust edges.
25. Put in for 35 minutes
26. Remove tinfoil
27. Check every 5 minutes and remove when it looks done. 40-45 minutes
28. Let rest for at least 2 hours
29. SERVE