https://www.southernliving.com/recipes/old-fashioned-apple-pie
I was looking through some of my Southern Living Books and decided to share this recipe in honor of Christmas In July! I encourage you to visit their site and read the article. It gives some wonderful insights into options to create this masterpiece.
Old-Fashioned Apple Pie
This double-crust apple pie is the perfect way to welcome fall.
Ingredients
Crust:
2 cups all-purpose flour, plus more for work surface
1 cup cold unsalted butter or cold vegetable shortening, cut into small pieces
1 tsp. kosher salt
Filling:
9 to 10 tart apples such as Granny Smith or McIntosh (about 4 lbs. total), peeled and thinly sliced
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tsp. ground cinnamon
Dash of kosher salt
2 Tbsp. unsalted butter, cut into small pieces
Directions
Prepare the Crust:
Using your fingers, mix together flour, butter, and salt in a large bowl until butter is well incorporated. Gradually sprinkle 2 to 4 tablespoons very cold water into mixture, kneading as you add water, until dough just comes together. (You may not need to add all the water.) Turn dough out onto a lightly floured work surface; knead until it forms a smooth ball, 2 to 3 times. Divide dough in half, and shape into 2 disks. Wrap each disk in plastic wrap; chill at least 2 hours or up to overnight.
Add dough to pie dish:
Unwrap 1 chilled dough disk, and place on a lightly floured work surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour; roll into a 12-inch circle. Carefully fit dough round into a 9-inch deep-dish glass pie plate, leaving a 1 ½-inch overhang around edges. Refrigerate until ready to use.
Prepare the Filling:
Preheat oven to 425°F with oven rack in lowest position. Stir together apples, sugar, flour, cinnamon, and salt in a large bowl until apples are evenly coated. Spoon mixture into prepared piecrust; sprinkle mixture with butter.
Make lattice topping:
Unwrap remaining chilled pie dough disk, and place on a lightly floured work surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour; roll into a 12-inch circle. Cut into 12 (¾-inch-wide) strips. (Discard remaining dough scraps, or use for another purpose.) Arrange strips in a lattice design over Filling; trim strips as needed to meet the bottom Crust overhang. Fold dough edges under, and crimp using your fingers or a fork.
Bake pie:
Place assembled pie on a rimmed baking sheet. Bake in preheated oven 15 minutes. Reduce oven temperature to 350°F (leaving pie in oven); continue baking 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; continue baking until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick, about 30 minutes. Transfer pie to a wire rack, and cool at least 1 hour.
