Apple Pie

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   Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal. Pour 1/4 cup (60 ml) water in slowly until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds. Turn the dough onto your work surface into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, refrigerate for about one hour before using. After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch circle. Fold the dough in half and gently transfer to a 9 inch pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover and place in the refrigerator. Make the Apple Filling: Combine sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let the apples stand at room temperature for 30 minutes to three hours. Place the apples and their juices in a strainer that is placed over a large bowl. Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup of juice. Pour in the collected juices and butter in bowl in the microwave and boil until liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized. Remove top pastry crust from fridge and let it sit at for about 10 minutes so it has time to soften and become pliable. Transfer the drained apples slices to a large bowl and mix them with the cornstarch. Pour reduced syrup over the apples and toss to combine. Pour apples into chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust. Make five 2-inch slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Preheat the oven to 425 degrees F. Set the pie and bake for about 45 to 55 minutes.

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