Basic 3-2-1 Pie Dough and Classic Apple Pie

Since I am still in Apple Land (Minnesota), I thought what could be better (for AL):

PIE DOUGH:
9 oz. (2 cups) pasty or all-purpose flour
6 oz. (1&1/2 sticks butter/12 T.), cut into 1/2" cubes
3 oz. (6 T.) water
1 t. sea* salt

After weighing or measuring all ingredients, mix flour and salt together in a bowl with a whisk. Chill 10 mins. or until cold. Cut flour and butter together using your fingertips to rub the flour into the butter. Remember, for flakier dough, cut the butter in the flour until the chunks of butter are the size of peas and, for mealy dough, take it farther until the dough resembles corn-meal. Refrigerate butter and flour dough 10 mins. or until chilled. Pour in the cold water, mixing briefly, but incorporating the water completely with your hands. Form the dough into two discs, roughly 2" thick, and wrap the dough disc in plastic wrap. Chill the discs completely at least 1 hour. Note: Dough discs can be made u to three days in advance or frozen, wrapped and stored in zip-lock bags, for weeks.

CLASSIC APPLE PIE:
2 chilled pie dough discs
3/4 cup Sugar in the Raw*
1/4 cup all-purpose flour
1/2 t. sea* salt
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch ground cloves
1 T. lemon juice
5 Golden Delicious apples (I would use Granny Smith)
1 egg whisked with 1 T. water, for egg wash
pinch sugar for coating the crust

Preheat oven to 375. Use a rolling pin dusted with four to roll one dough disc on a lightly floured surface, leaving the second disc chilling in the refrigerator. Turn dough 45 degrees with each roll, so dough doesn't stick to board and forms a rough circle, 1/3" thick. Lay rolled dough into a pie tin, and push it into the sides, avoiding stretching or tearing the dough. Chill rolled dough in pie tin. In a small bowl, mix together sugar, flour, salt, cinnamon, ginger, and cloves with a whisk and set aside. Pour lemon juice in bowl big enough to hold apples. Peel, core, and slice apples into 1/3" slices and toss in bowl with lemon juice, coating slices well. Pour dry sugar mixture into apple slices and toss, coating well. Use a rolling pin and roll second dough disc. into a rough circle, 1/4" think, to be used as pie top. Pour apples into pie tin lined with pie dough. Using a pastry brush, brush edges with egg wash. Lay second dough roll on top and seal edges, crimping with thumb and fingertips or using fork tines to make a decorative edge., and trim excess dough with kitchen scissors. Cut small slits in dough or hole in the center to help vent steam during cooking. Chill pie in freezer for 10 mins. Brush pie top with egg wash, and coat with light sprinkling of sugar. Bake until apple filling bubbles and crust turns deep golden brown, roughly 50-55 mins. Rotate in oven after 25 mins. Allow to cool and serve sill slightly warm drizzled with heated caramel sauce and a dip of vanilla ice cream.

"Receive love. Give love. Repeat."

Love,

MM