Instructions

1. Cut 1 sticks of butter into 1/2 inch cubes
2. Place into freezer for 20 minutes
3. Place 1 1/4 cups flour, 1/2 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.
7. Work dough 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. Add 3/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg to large bowl
10. While freezing, peel and finely slice 5 large apples.
11. Mix apples, 2/3 cup sugar, 1/4 cup flour, cinnamon, and nutmeg.
12. Preheat oven to 425
13. Take dough out of freezer and unwrap
14. Get to your zen place. Roll out the dough. I suggest looking at the section above where I talk about rolling out the dough.
15. Place one pie crust on the bottom
16. Add pie filling
17. Mix topping ingredients together well and spread evenly on top of pie
18. Trim excess dough, but the crust will shink a bit, so leave a bit
19. Using fork, crimp the crust to give a pie crust look
20. Put in for 35 minutes
21. Remove tinfoil
22. Check every 5 minutes and remove when it looks done. 40-45 minutes
23. Let rest for at least 2 hours
24. SERVE