Here it is...recipe originally posted by Roxanne21.
Classic Apple Pie
ISSUE 47, page 49
Makes 1 9" pie; Total time: 1 3/4 hours + cooling
For the dough Combine:
2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 t. table salt
Blend in:
8 oz. (2 sticks) unsalted butter, cubed
Stir in:
1/4-1/3 cup ice water
For the filling--
Toss together:
4 Granny Smith apples, peeled, cored, sliced 1/2" thick
4 Braeburn apples--same preparation
1 cup sugar
1/2 cup all-purpose flour
1 T. dark rum, optional
1 t. ground cinnamon
1/2 t. kosher salt
Pinch ground nutmeg
To assemble--
Brush on pie; sprinkle with:
Half and half
Sugar
Combine flour, sugar and salt for the dough in a large bowl.
Blend in butter with a pastry blender or 2 knives until pea size.
Stir in water until dough adheres to itself but isn't sticky. Portion dough, wrap in plastic, and chill 30 minutes (may be made up to a day ahead).
Preheat oven to 450 degrees with rack in the lower third.
Toss filling ingredients together in a large bowl and set aside.
Roll out the small dough disc on a floured surface to about 12" across and 1/4" thick; transfer to a 9" glass pie plate. Fill with apple filling, drizzling any juices over the fruit. Roll out the other dough disc to about 14" across. Transfer to the pie, crimp edges, and cut steam vents on top.
Brush top with half and half, then sprinkle with sugar. Place pie on a baking sheet and bake in the lower portion of the oven for 25 minutes. Reduce temperature to 350 degrees and bake until crust is brown on the bottom and juices are bubbly and thick, about 40 minutes more. Cool completely on a rack before serving.