I love apple pie in all it’s variations!  This one uses Granny Smith apples.I like it so much I gave it to Megan in Winter Cottage.  It’s love at first bite for Lucy and, possibly, the start of a new friendship–if Lucy stays, of course, which is anybody’s guess . . . For the Filling

  • 1 tablespoon of cornstarch
  • ½ cup of white sugar
  • ½ cup of brown sugar
  • 7–8 Granny Smith apples

Peel and thinly slice the apples. In a bowl, toss the apples with the sugars and the cornstarch. Set aside. For the Crust

  • 1 cup of butter, chilled and cubed
  • ½ teaspoon of salt
  • 3 cups of all-purpose flour
  • 4–5 tablespoons of ice water

Place the cubed butter, salt, and all-purpose flour in a food processor. Pulse until the mixture resembles a fine meal. Still pulsing, add water one tablespoon at a time until the dough forms a ball. Refrigerate for at least one hour. To Assemble the Pie After one hour, roll out half the dough into a circle and place in a greased pie pan. By now the apple filling will have given off some of its juice. Strain the apple filling and arrange it on the bottom crust. Roll out the other half of the dough and drape over the filling. Pinch the top and bottom sections of crust together. Slice two slim vent holes in the top. Bake in a 425-degree oven for 15 minutes. Reduce the heat to 350 degrees and bake an additional 35–45 minutes.

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