Apple Pie

Pie Crust (adapted from Field of Greens by Annie Somerville)
(makes two 9-inch crusts)

2 c. unbleached white flour
¼ t. salt
1 t. sugar
½ Lb. (2 sticks) cold unsalted butter
¼ c. (4 T.) margarine
¼ cup ice water

Mix the flour, salt, sugar in bowl. Chop the butter and margarine into small cubes and mix them in a food processor until the mixture resembles coarse meal. Or, cut in by hand or with a pastry utensil. Sprinkle with ice water, tossing with a fork to moisten evenly, until the dough holds together.

Divide the dough in half and press into 2 balls. Wrap in plastic wrap or wax paper and lest rest for at least 4 hours, refrigerated.

Apple Pie Filling (adapted from The Dessert Bible, by Christopher Kimball)

Makes one 9-inch pie

8-10 small Macoun or Cortland apples (if available). I pick the smallest ones I can get because they tend to be sweeter.
1 ½ T. lemon juice
1 t. grated lemon zest (if possible, buy organic lemons if you’re going to be using zest)
¼ t. salt
¾ c. granulated sugar (I like to use Florida Crystals)
¼ t. nutmeg (freshly ground, if possible)
¼ t. cinnamon
1/8 t. allspice
2 T. all purpose flour (only use if apples are very juicy).

1 egg white, lightly beaten, or substitute milk
1 T. granulated sugar for topping

Bake at 400 degrees for about a half hour, until juices bubble up and crust is a deep golden brown. Place a baking sheet below each pie to avoid major burning in the oven.