1. Make crust: 2. combine flour, sugar, salt, lemon peel in large bowl. 3. mix butter with your hands until consisstency of coarse crumbs. 4. stir in 2 tbs cold water with rubber spatula. pat into ball--add water until ball holds together. 5. divide dough into two balls, one slightly larger. 6. wrap in wax paper and refrigerate about 1hr. 7. roll larger ball between two sheets of wax paper until 1/4 in thick. 8. fit dough into 9in glass pie plate. refrigerate. 9. roll second ball between two sheets of waxed paper into a 12in round. 10. Position rack on lower third of oven and preheat to 425. 11. Make filling: 12. In large bowl, add apples, sugars, flour, lemon juice, cinnamon and salt. mix well. 13. let stand for 15min, stirring often. 14. pour apple mixture into bottom crust. 15. dot top with very small pieces of butter. 16. brush overhanging edge of bottom crust with cold water. 17. cover with top crust and seal edges. 18. trim ends and flute edge. 19. cut steam vents in top crust. 20. place pie on cookie sheet and bake 30 minutes. 21. reduce temperature to 350 and bake until juices begin to bubble through steam vents 30-40 minutes more. 22. let cool at least 1 hr. ---------------------------------------------------------------------------
Nutrition
Ingredients
