2 Cups All Purpose Flour
1/2 Tsp Salt
8 Tbs (1 stick) Unsalted Butter, cold, cut into cubes
3-4 Tbs Ice Water
In a food processor combine flour, butter and salt. Plus mixture until dough resembles the top of an Etenmann's Crumb Cake™. Slowly add the water one tablespoon at a time and continue to pulse food processor until dough resembles a coarse meal. Divide dough into two disks (one slightly larger then the other), cover with plastic wrap and refrigerate over night or least while preparing the filing.
5 Cups Apples, peeled, sliced, seeds removed*
1 Cup Dark Brown Sugar, firmly packed
1 Tbs Cinnamon
1 Tsp Nutmeg
1/2 Tsp Salt
7 Tbs Flour
2 Tbs Lemon Juice
2 Tbs Sugar
2 Tbs Butter, melted
Preheat oven to 425ºF
In a large mixing bowl toss apples with brown sugar, cinnamon, nutmeg, salt, flour and lemon juice. Set aside.
Remove larger disk of dough from refrigerator. Roll dough out on a lightly floured workspace until dough is approximately 1/8 inch think and large enough to cover the bottom and the sides of a 9" pie pan. Place dough in the bottom of the pan add apple filing.
Roll out smaller disk until dough is 1/8 inch think and large enough to cover the top of the pie. Place dough on top of the filled pie and seal edges by pinching dough between thumb and forefinger. With a sharp pairing knife make four slits on the top of the pie to allow the steam to escape while baking.
Brush the top of pie with melted butter and sprinkle with sugar. Bake for 20 minutes then reduce heat to 350ºF. Bake for an additional 50 - 60 minutes until the crust becomes golden brown.
*My secret combo - 4 large Granny Smiths Apples + 2 Large Golden Delicious Apples