Classic Apple Pie

Pie Crust:

In a large bowl, mix the flour, salt, and sugar until combined. Add in the butter and toss them around the bowl to coat them with flour. Using a pastry cutter or your fingers, quickly cut the butter into pea-size pieces.

Add your water slowly in 1 tbsp. increments. Before adding the next tablespoon be sure to combine the water with the flour. Continue this until you have a dough that is not sticky or wet and holds together. (It might seem like it's not coming together but it will)

Working quickly, take the dough out of the bowl and onto a floured surface. Knead the dough by folding it into each other so that the flour is incorporated with the butter. Stop kneading and divide the dough in half using a bench-scraper of knife. Shape each of them into a round disc that is approximately an inch thick. Wrap both discs in cling wrap and refrigerate them for at least 1 hour.

Apple Pie Filling:

In a large sauté pan, add your butter and apple slices over medium-high heat. Stirring occasionally, allow them to cook for 2-3 minutes. In a small bowl, add your cinnamon, sugar, nutmeg, ginger, cloves and cornstarch. Sprinkle this over the apple slice and stir them in order to evenly coat. Turn the heat to a medium, and pour your vanilla over the pan and stir to combine. Allow the apple to cook for another 5 minutes or until they have began to soften.

Transfer the apple mixture into a bowl or container and allow it to cool completely before moving on to the next step. (disregard the excess liquid)

Assembly:

Preheat the oven to 400F and place a baking sheet in the oven (on the middle rack). Take out one of the pie dough discs from the refrigerator and place it onto a floured surface. Using a rolling pan, roll it out until it is around 11 inches in diameter. Place it on top of a 9-inch pie dish and trim the edges slightly leaving 3/4 inch of dough hanging off the sides. Place this into the refrigerator.

Take the other disc out of the refrigerator and roll it out on a floured surface until it is approximately 11-inches in diameter. Using a pizza cutter, pastry wheel, or even a knife cut 12 strips around 3/4 inches wide. On a piece of parchment paper, you can start assembling your lattice design to place on top of the pie (this part is optional but it makes designing the top of the pie a load easier).

Take the pie plate out of the refrigerator and sprinkle flour on the bottom of the pie(this will make sure you don't have a soggy bottom) and put your pie filling (that is done cooling) into it. Make sure to fill in every gap so that you apple pie will be full with layers. Carefully pick up your parchment paper and slide it on top of the pie. Adjust any wonky strips to be straight. Using a knife or scissors cut any long strips hanging from the sides. Using your index finger and thumb of one hand and the knuckle on the other crimp the sides of the pie. You can also choose to crimp the sides using a fork. Brush the top of the pie dough with an egg wash.

Place the pie plate into the fridge for thirty minutes. remove it from the fridge and place the pie on top of the baking sheet. Allow it to bake at 400F for 20-25 minutes. Turn the heat down to 350F and bake for another 30-35 minutes. If the top of your pie crust is getting too dark and is at risk of burning, cover it with aluminum foil.

Allow the pie to cool completely to room temperature before serving.