Apple Pie

Pie Dough:
1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4 to 5 tablespoons ice water
*(if making a lattice top for your pie, double this recipe)

Directions:
Combine the flour, salt, and sugar in a food processor and stir briefly until the mixture is aerated. Add the butter into the dry ingredients and pulse until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.) 
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.

Filling:
4-5 medium sized apples, peeled, cored, and roughly chopped
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 cup sugar

Directions:
Roll out your pie dough into a large enough circle to fit in a 9in pie pan. Mix together apples and dry ingredients. Place in the dough lined pie pan. Roll out your second ball of dough to about 1/4 inch thickness. Slice the dough into thin strips(about 1/2 inch). Weave the strips of dough on top of the filled pie pan to make a lattice top. Brush the lattice with egg and sugar if desired.
Bake in a 375 degree oven for about 45 minutes, or until filling is bubbling and apples are softened.
Enjoy!