2 sticks of butter
3 cups flour
3 TBLS sugar
a pinch of salt
1/3 to 2/3 cup cold water

Place the flour, sugar and salt in a large bowl, electric mixer bowl, or workbowl of a food processor. Cut the butter into slices on top of the flour. Use a pastry blender and your fingers, OR the paddle attachment of the mixer, OR pulsing action of the food processor, to cut the butter into the flour. Gradually pour in the water while mixing, with a fork if you are using the hand method, OR with the mixer running OR food processor pulsing, until the dough clumps tgether. Gather the dough into a ball, divide it in half, and flatten it into 2 disks, wrap these in plastic or wax paper, and chill while you make the filling

8 - 9 large apples, I like using a variety that softens but does not entirely turn to mush, like Granny Smiths or Cortlands, but many prefer apples that really cook down, like Macintosh
1/2 to 3/4 cup sugar
cinnamon
nutmeg
juice of 1/2 lemon
3 TBLS flour

Peel, core, and slice the apples. Taste them and add larger amounts of sugar depending on their sweetness. Toss the apples with the spices, lemon juice and flour.

Amelia Dixon-Shapiro and a perfect apple pie, that she baked using the hand method, with her Aunt Deb, September 17th, 2000

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