Apple Pie

Ingredients:

Pie Crust:

All-purpose flour : 1 1/4 Cups
Salt : 1/4 tsp
Granulated white sugar : 2 tablespoon
Unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces : 1/2 cup
Ice water - upto 1/4 cup

Apple Filling:

Apples  peeled, cored, and chopped to medium size : about 5-6 Medium size
Granulated white sugar : 1/4 cup
Light brown sugar : 1/4 cup
Lemon juice : 1 Tbsp
Cinnamon powder : 1/2 tsp
Salt : 1/4 tsp
Unsalted butter : 2 Tbsp
Corn flour : 1 1/2 Tbsp

Method:

Pie Crust:

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal.
Pour cold water little by little and process until the dough just holds together when pinched. Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball. Flatten the dough into a disk, cover with plastic wrap, and refrigerate for about one hour before using.

After the dough has chilled sufficiently, place the dough on a lightly floured surface. Roll the pastry into a 9 inch circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll and always roll from the center of the pastry outwards) Fold the dough in half and gently transfer to a 7inch (18 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator. Gather the remaining dough and roll it to 9inch circle. cut the pastry into about 3/4 inch (2 cm) strips. Place the strips of pastry on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 10 minutes. You need almost 10 strips.

Apple Filling:

In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon and salt. Let sit at room temperature for at least 30 minutes or up to three hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes. Pour in the collected juices to a microwaveable bowl and add 2 tablespoons of unsalted butter. Place in the microwave and boil the liquid, on high, about 5 to 7 minutes or until the liquid is thickened and lightly caramelized.  (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)

Meanwhile transfer the drained apples slices to a large bowl and mix them with the corn flour. Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust.

Remove the pastry strips from the refrigerator and, starting at the center with the longest strips and working outwards, place half the strips, on top of the filling. (Use the shortest pastry strips at the outer edges.) Then, gently fold back, alternate strips of pastry. Take another strip of pastry and place it perpendicular on top of the first strips of pastry. Unfold the bottom strips of pastry and then fold back the strips that weren't folded back the first time. Lay another strip of pastry perpendicular on top of the filling and then continue with the remaining strips. Trim the edges of the pastry strips. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.

Preheat the oven to 200 degrees C. Place the baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the baking sheet to catch any apple juices. Set the pie on the baking sheet and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.