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Classic apple pie

Time 1 hour 30 minutes
Yields Serves 8
Classic apple pie
(Los Angeles Times)

Crust

1

Combine the flour and salt in a bowl. Add the butter, and using your fingertips, blend it in until the mixture resembles coarse crumbs.

2

Add the ice water and stir with a fork just until the mixture comes together into a ball.

3

Divide the pastry dough in half and flatten into two disks. Cover each with plastic wrap and chill until firm, about 1 hour, or overnight.

Filling and assembly

1

Heat the oven to 400 degrees. Combine the sugar, flour and cinnamon. Pour the sugar mixture over the apples and stir to coat evenly.

2

Roll one disk of the pastry dough on a floured board into a 14-inch circle. Fold the dough into quarters, center it on the pie plate, unfold and gently pat the dough into the bottom and sides of the plate.

3

Spoon the apples into the pastry-lined pie plate. Dot with butter.

4

Roll the remaining dough into a 14-inch circle. Make slits in the middle. Fold the dough into quarters, center on top of the pie and unfold. Trim, seal and flute the edges. Brush the surface of the crust with milk.

5

Bake until the crust is golden brown and juices bubble, about 45 to 55 minutes.


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