Nothing says fall quite like traditional apple pie. In this recipe tart apples are sweetened with my Apple Pie Spice and baked inside a perfectly flaky crust.
2 1/2 cups all purpose flour
1 tablespoons sugar
3/4 teaspoon salt
16 tablespoons (2 sticks) chilled unsalted butter, cut into 1/2 inch pieces
6 tablespoons (or more) ice water
1/2 cup sugar
1/4 cup light brown sugar
2 tablespoons all purpose flour
2 tablespoons Victoria Taylor's Apple Pie Spice
3 pounds hard apples - peeled, cored, thinly sliced
Additional Sugar and Apple Pie Spice
Preheat oven to 400°
Blend flour, sugar and salt in a food processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disks. Mix first 4 ingredients in large bowl. Add apples and toss to blend. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to a 9-inch diameter glass pie dish. Fold edge under, forming high-standing rim. Add filling. Roll out second dough disk on floured surface to 13-inch round. Place 2nd disk over top and gently press edges of top and bottom crust together; crimp. Brush top with milk. Sprinkle lightly with additional sugar and Apple Pie Spice.
Bake pie 10 minutes. Reduce oven temperature to 375°. Continue baking until juice bubbles thickly and crust is deep golden, covering edges with foil if browning too quickly. Bake additional 1 hour 20 minutes. Cool on rack 1 hour before serving. TIPS: You can use a combination of shortening and butter for the pie crust. Make sure to have them well chilled before processing them into the crust. Serve with vanilla ice cream or slightly sweetened whipped cream if desired.