Perfect Apple Pie

Makes two pies

Pie Crust:

4 1/2 cups freshly milled flour
1 1/2 tsp salt
3 sticks cold butter, cut into small pieces
1/2 – 3/4 cup ice water

Combine the flour and salt in a bowl. (I use my stand up mixer.) Cut in the butter until crumbly. Pour in the water a few tablespoons at a time until the dough is very moist. Wrap in plastic wrap and chill for about 30 minutes.

Filling:

11 cups apples, peeled and sliced (about 8 apples)
1 1/2 cups sucanat w/honey (or sugar)
1/4 cup flour
1 tsp cinnamon
1/8 tsp nutmeg (or allspice)
1/8 tsp salt

While the pie crust dough is chilling, combine the sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Add the apples and stir until evenly coated.

Divide the pie crust dough in half for the two pies. Divide each piece of dough so that 2/3 of the dough is for the base crust and 1/3 is for the top. Roll each base crust out into¬†circles and place in 9″ pie pans. Fill with the apple filling. Top each pie with the reaming dough as desired. (I did a lattice top.) Bake at 400 degrees for 45 minutes.

from Better Homes and Gardens New Cook Book (circa 1980)

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