As American as Apple Pie -

Apple has been eaten since long before the colonization of the Americas, however, “as American as apple pie” is a saying that has been used in the United States since the nineteenth and twentieth centuries, when apple pie became a symbol of American prosperity and national pride. Every 4th of July, we celebrate with our families and friends and we think this Apple Pie is a great addition to your family celebration!

INGREDIENTS

FOR CRUST:

2 1/2 Swany White Flour, spooned and leveled
1 teaspoon salt
1 teaspoon sugar
16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

FOR FILLING:

1/4 cup Swany White Flour (spooned and leveled), plus more for rolling dough
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
4 pounds (8 to 10) apples, such as, Granny Smith, Gala, Cortland, or a mixture
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces

DIRECTIONS

Begin by making your crust by combining flour, salt, and sugar in a food processor and pulsing to combine.
Add your butter and pulse until mixture resembles coarse meal.
Sprinkle mixture with 1/4 cup ice water and pulse again until the mixture is crumbly but holds together when squeezed with fingers. Be careful not to over process.
Form the dough into to equal disks (about 3/4 inch thick) and wrap tightly in plastic wrap, refrigerate until firm, at least 1 hour
When dough is chilled sufficiently, lightly flour a large piece of waxed paper and place one disk of dough in center. From the center outward, form into a 12-inch circle. Repeat with second disk of dough and refrigerate both until needed.
Preheat oven to 450 degrees with a rack set in lowest position. Take your first rolled out disk from he refrigerator and carefully unroll over a 9-inch pie plate. Place back in refrigerator.
Begin making filling by adding lemon juice in a large bowl, and then peeling, coring and cutting apples into 1/4-inch-thick slices; adding them to the lemon juice to prevent browning.
Then Add sugar, flour, cinnamon, and salt; mix well.
Remove dough-lined pie plate from refrigerator and fill with your apple mixture. When filling be sure apples are slightly mounded to the center.
Lightly brush rim of pie shell with water to moisten.
Remove second disk of dough from refrigerator and gently place over apples. Press along moistened rim to seal and evenly trim any over hang.
Next, fold the remaining overhang under itself to form a thick rim, pinching between thumb and forefinger to form a clean edge.
Using your thumb and index finger of one hand, gently press dough against knuckle of other hand and continue around pie.
Using a pairing knife, cut 5 to 6 slits in top of pie that radiate from center and place pie plate on a rimmed baking sheet in case of spillage.
Bake 20 minutes the reduce the heat to 375 degrees and bake until crust is golden and juices are bubbling (usually 50 to 60 minutes more). You can cover with foil if edges brown too quickly.
Cool completely, before serving.