Apple Pie

Preheat the oven to 425° F.

In a large mixing bowl, whisk together the flour and salt.

Place the cold butter into the mixing bowl with the dry ingredients. Using a pastry blender or a knife and fork, cut the fat into the flour and salt until the dough forms pea-sized pieces. Put the pastry blender down.

Sprinkle in the ice water and gently combine the ingredients with a spoon until a ball of dough forms. Add more water if the dough is too dry. Wrap the dough in plastic wrap and flatten into a 1-inch thick disk. Chill the dough for at least one hour.

Using a dough cutter, cut the dough in half. You should have 2 pieces of dough.

On a lightly floured work surface, flour a rolling pan and put a 9 inch pie pan next to you. Roll out one piece of dough into a circle at least 10 inches in diameter. Carefully fit the circle of dough into the pie pan.

In a small bowl, whisk together the sugar, flour, cinnamon, nutmeg and ginger. In a large mixing bowl place the sliced apples and add the sugar and spice mixture. Blend together until all the apples are coated.

Pour apple filling into the bottom crust. Lightly press down on the filling to compact the apples.

On a lightly floured work surface, roll out the remaining piece of dough into another circle about 10-11 inches in diameter.

Using a knife, cut out some air vents in the center of the dough for steam to escape.

Carefully place the top crust over the filling. Cut off any excess dough. Crimp the edges all around and fold under to seal the crusts together.

Using a pastry brush, egg wash the entire top of the pie and sprinkle generously with granulated sugar.

Place the pie on a large sheet pan and bake it for 40-50 minutes or until the crust is golden brown and the juices are bubbling through the cuts on the top crust.

Serve warm.