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