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1
Preheat the oven to 400 degrees F.
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2
Combine the apples, lemon juice, and sugar in a mixing bowl and set aside.
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3
Divide the dough and roll half the piecrust out thinly and cover the bottom of a pie tin.
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4
Mound the apple mixture over the crust.
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5
Dot the apples with butter.
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6
Roll the rest of the dough out thinly and arrange over top of apples.
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7
Cut a hole in the top of the dough to vent.
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8
Bake until the pastry is golden brown.
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9
2 sticks unsalted butter, cold
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10
2 1/4 cups pastry flour
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11
1/3 cup sugar
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12
1/4 teaspoon salt
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13
1/4 teaspoon baking powder
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14
5 to 6 tablespoons ice water
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15
1 teaspoon cider vinegar
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16
Divide the butter into 2 parts, about 2/3 to 1/3.
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17
Cut butter into 1/4-inch cubes and wrap in plastic wrap.
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18
Freeze smaller portion for at least 30 minutes.
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19
Refrigerate larger portion of butter.
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20
Place the flour, sugar, salt, and baking powder into a freezer bag and freeze for at least 30 minutes.
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21
After 30 minutes, place the flour mixture into a food processor fitted with the metal blade and process for a few seconds to combine.
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22
Add the larger amount of butter cubes to the flour and process for about 20 seconds, until mixture resembles coarse meal.
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23
Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas.
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24
Add 5 tablespoons of ice water and the vinegar and pulse 6 times.
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25
Pinch some of the mixture between your fingers.
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26
If it doesn't hold together, add 1 more tablespoon of ice water and pulse 3 times.
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27
Repeat if necessary.
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28
Remove mixture to a large mixing bowl and knead.
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29
Refrigerate until ready to use.
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30
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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31
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
