- 1/4 cup all-purpose flour
- 1 recipe (2 disks) basic pie dough for apple pie
- 3 tablespoons freshly squeezed lemon juice
- 8 to 10 Granny Smith apples
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, diced into small pieces
Lightly flour clean counter; place dough in the middle and roll from center outward to form a 12-inch circle. Flour the rolling pin and counter as needed to prevent dough from sticking. Transfer dough to a baking sheet; cover and refrigerate. Repeat with second portion of dough.
Preheat oven to 450 degrees with rack in lowest position. Carefully unroll refrigerated dough over a 9-inch pie plate without tearing. Gently place dough into the pie plate so it covers plate’s bottom and sides. Do not stretch the dough. Refrigerate. Peel, core, and cut apples into 1/4-inch-thick slices, add lemon juice to apples to stop browing. Add sugar, flour, cinnamon, and salt and stir to combine thoroughly.
Remove dough-lined pie plate from refrigerator. Fill with apple mixture (mainly in the middle) then remove remaining dough from refrigerator. Lay the dough over the apples and gently press along rim (moistened with water) to seal. Be sure to trim overhang to 1 inch with kitchen scissors. Don’t forget to flour fingers and fold overhang under itself to form a thick crust rim. Make it easy by pinching between thumb and finger to form a unique and consistent edge around the rim of the pie plate.
To crimp edges: Create deep indentations with thumb and finger and anchor dough on rim to prevent it from sliding down sides of pie plate during baking.
Finally, cut 6 slits in top of pie, place pie plate on a baking sheet and bake for 20 to 25 minutes. Reduce heat to 375 degrees and bake until crust is golden and apple filling begins to bubble, then bake 50 to 60 minutes more. If edges get too brown too quickly and center is not done yet, quickly cover with aluminum foil.
Cool for a minimum of 5 hours and serve.