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1
Make pastry dough (see recipe below) and line a 9-inch pie plate with half the dough.
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2
Preheat oven to 400 degrees.
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3
In large mixing bowl, mix the flour, sugar, cinnamon and nutmeg.
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4
Add apples and put mixture in pie plate, crumble the butter over apple mixture, and cover with other half of the pastry dough.
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5
Crimp edges and brush top of pie with mixture of 1 egg yolk mixed with a little water.
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6
Make 4 slits.
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7
Bake about 50 to 60 minutes.
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8
Serve hot with a scoop of vanilla ice cream.
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9
It can also be served cold, if desired.
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10
Using a food processor with a steel blade, or a mixing bowl with a pastry blender, cut in the butter, flour and salt until mixture resembles coarse corn meal.
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11
Add enough cold water, a little at a time, until dough forms into a ball.
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12
Divide the dough into 2 equal parts, wrap in wax paper and chill for about 1 hour; bring to room temperature before rolling out on a well-floured surface.
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13
When dough has been rolled out to size, fold in half; then in half again to make a quarter circle.
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14
Fit into dish and carefully unfold.
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15
Trim excess dough.
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16
Push dough up slightly around edge of dish to about 1/5 inch above rim.
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17
Pierce dough with fork all over; place aluminum foil or parchment paper over dough and weigh with dried beans or other weights.
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18
Bake at 450F (230C) for 8 minutes.
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19
Shell is now ready to fill with apple pie filling.
