Apple Pie - apples

Method

• Preheat the oven to 400 degrees F.
• Combine the apples, lemon juice, and sugar in a mixing bowl and set aside.
• Divide the dough and roll half the piecrust out thinly and cover the bottom of a pie tin.
• Mound the apple mixture over the crust.
• Dot the apples with butter.
• Roll the rest of the dough out thinly and arrange over top of apples.
• Cut a hole in the top of the dough to vent.
• Bake until the pastry is golden brown.
• 2 sticks unsalted butter, cold
• 2 1/4 cups pastry flour
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 5 to 6 tablespoons ice water
• 1 teaspoon cider vinegar
• Divide the butter into 2 parts, about 2/3 to 1/3.
• Cut butter into 1/4-inch cubes and wrap in plastic wrap.
• Freeze smaller portion for at least 30 minutes.
• Refrigerate larger portion of butter.
• Place the flour, sugar, salt, and baking powder into a freezer bag and freeze for at least 30 minutes.
• After 30 minutes, place the flour mixture into a food processor fitted with the metal blade and process for a few seconds to combine.
• Add the larger amount of butter cubes to the flour and process for about 20 seconds, until mixture resembles coarse meal.
• Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas.
• Add 5 tablespoons of ice water and the vinegar and pulse 6 times.
• Pinch some of the mixture between your fingers.
• If it doesn't hold together, add 1 more tablespoon of ice water and pulse 3 times.
• Repeat if necessary.
• Remove mixture to a large mixing bowl and knead.
• Refrigerate until ready to use.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
• The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Yield: 2 (9-inch) pie crusts