"21" Apple Pie

Total Time: 2 hrs 51 mins Preparation Time: 1 hr 45 mins Cook Time: 1 hr 6 mins

Ingredients

• Servings: 6
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 6 ounces unsalted butter, cold, cut into cubes (plus butter for the pie tin)
• 1/4-1/3 cup ice water, cold
• 12 large apples, cored, peeled, and sliced into eighths (about 14 cups)
• 2 lemons (juice of, about 1/4 cup)
• 1/4 cup dark brown sugar, loosely packed
• 1/4 cup light brown sugar, loosely packed
• 1/4 cup southern comfort
• 1 tablespoon cinnamon, ground
• 1 large egg, beaten (with 2 tablespoons water)

Recipe

• 1 add the cold butter cubes and, with a pastry blender, blend in the flour until mixture becomes mealy ans butter forms peas-size nuggets plainly visible in the flour.
• 2 the water should be added to the flour slowly to ensure that only the minimum amount of water is used.
• 3 do not over-mix the dough.
• 4 when the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic wrap and refrigerate for several hours.
• 5 to prepare the filling, melt the butter in a large saute pan until it begins to brown.
• 6 add the sliced apples and cook over medium heat until they begin to soften, about 2 to 3 minutes.
• 7 in a bowl, combine the lemon juice, sugars, southern comfort, and cinnamon.
• 8 add this mixture to the apples and cook 2 to 3 minutes over medium-high heat until the apples are completely caramelized and covered with all the sugar.
• 9 remove filling from the heat and allow to cool.
• 10 preheat the oven to 375 degrees.
• 11 when ready to use, remove the dough from the refrigerator, lightly flour a pastry board and a rolling pin, and unwrap the dough.
• 12 divide the dough into 2 equal pieces and begin to roll out into a circle by rolling evenly outward from the center and turning the dough in small 1/8th turns to keep the rolling even.
• 13 when the dough is rolled out to an even thickness and is about 12 inches in diameter and 1/8-inch thick, it is ready to be transferred to a 10-inch pie pan or plate.
• 14 lightly butter the pie plate, partially roll the dough up on the rolling pin, lift the dough and center it in the pie pan and unroll.
• 15 roll the second half of the pie dough into a round slightly larger than the pie pan.
• 16 fill the bottom crust with the cooked apples using a slotted spoon to drain the apples.
• 17 reserve juices if desired, for sauce. brush an egg wash coating over the lip of the dough.
• 18 this is where it will be sealed to the top crust. cover the apples with the top half of the pie dough.
• 19 trim any excess from the top crust before using both hands to crimp the edges of the two crust together to seal.
• 20 with a sharp knife, make several crosshatch slits in the top crust. brush with the egg wash and bake for 35 to 40 minutes.
• 21 remove from the oven and cool 20 minutes.
• 22 serve with vanilla ice cream.
• 23 reserved juices can be reduced with heavy cream for a sauce for the pie.