• Before starting your pie, put a cup of cold water in the freezer, allowing it to become extra cold.
• Preheat the oven to 375°.

Apple Pie Filling

• Peel the apples, and then slice into bite sized pieces, about 1 inch
• Place the apples in a large bowl
• In a small bowl, mix together the sugar, cinnamon and flour. Combine until mixed.
• Pour the cinnamon sugar mixture over the apples, and stir until the apples are coated, and all the cinnamon sugar mixture is used.
• Set aside and let the apple juices and cinnamon sugar mixture combine, while the pie crust is made.

Pie Crust

• In a food processor, or a large bowl, add the flour and salt, and mix to combine.
• Take the butter out of the fridge, and cut into small pieces. Add into the food processor, or bowl.
• If you are using a food processor, pulse the flour and butter together, but enough to get it started. Do not over mix. If you are using a pastry cutter or fork, work the butter into the flour, until crumbled a bit, and the butter is all covered with flour.
• Add the ice water, and combine the ingredients. Do not over mix. The ingredients should start to form together.
• Once the flour and butter mixture is combined, form it into a ball, and then cut in half. Place the other half in the fridge to stay cool.
• Using a flour surface, place your dough on the flour, and start to roll out, forming an even circle.
• Place the rolled dough into the pie dish.
• Using a fork, poke holes in the dough, which will allow the steam to escape while baking.
• Add the apple pie filling, and top with butter.
• Follow the same directions to complete the other half of the dough.
• Place on top of the filling, and crimp the edges together.
• Make a few cuts into the top of the pie, so steam can escape while baking.
• Sprinkle the top of the pie with sugar.
• Place on a sheet pan, and bake
• Bake, uncovered, until the apples are tender. Let rest for about 20 minutes so the juices start to thicken.