9" Crust

Food Processor

• Have two cut pieces of plastic wrap or a container close to the processor for your finished dough disks. 
• Add flour, sugar, and salt to the food processor. Pulse until mixed. Open the lid and scatter the butter and about 3/4 of the water/vinegar over the flour mixture and cover. Pulse 6-7 times. Open the lid and check the dough, if it seems dry, add a little more water and pulse a couple times. Avoid overmixing and the dough balling around the blades. The mixture should resemble coarse crumbs, but when squeezed between your fingers, stick. Depending on the season and temperature, you may or may not use all the measured water.  
• Carefully pour mixture onto your work surface. Divide the dough into two equal parts. Ball each dough, then flatten into 3/4-inch disks and wrap. Refrigerate for at least one hour or overnight.

Brandy Apple Pie

• We like our apples to keep a bit of form, so don't relax them for pie often but know some prefer to. If choosing to soften — place sliced apples in a heat safe dish, cover, and microwave for 1-2 minutes. Stir, then microwave for an additional 1 minute. Cool for about 10 minutes in the refrigerate then continue with the recipe.
• In a large bowl, combine the (cooled if relaxed) apples, cane sugar, brandy, orange juice, zest, cinnamon, and nutmeg. Mix well, then set aside for 20 minutes.

  Preheat oven: 

  425°F (at high altitude) 

  400°F (at sea level)
• In a small bowl, combine the brown sugar and cornstarch. Mix. Once 20 minutes has passed, add the cornstarch mixture to the fruit and combine until the white disappears.
• On a lightly floured surface (one you can place back into the refrigerator), roll your first pie dough into a 12 x 10 inch oval. With a pastry or pizza wheel, cut (5) 1/2" pieces and (7) 1¼" pieces. Place the cut pie dough back in the refrigerator.

  Re-flour your surface; roll the second pastry into a 12-inch circle. Transfer the dough to a 9-inch pie pan. Let the pastry fall into the pan. Trim the edges to 1/2-inch beyond the pie pan.

  Crack and separate an egg white. Brush the bottom to midway up the side; this helps seal the crust and prevent a soggy bottom. 

  Place the pie pan in the refrigerator.
• When ready, remove the shell from the refrigerator and pour the apple mixture into the pie pan. Make sure to spatula the sides of the bowl, as this is where precious juices and thickening agents hide.
• Using a blog or the side picture and this beautiful lattice video as a guide, make yours a beauty too! A video by us latticing is coming soon =.)
• Brush your fresh latticed pie with cream or egg wash, then place in the refrigerator or freezer until the fluted edge is hard to the touch. 
• Place pie on the center rack and bake for 30 minutes. During this time, check for browing and place a pie shield or tin foil over the top if necessary.
• After 30 minutes, turn the oven down to 375°, place a pie shield around the edge to prevent over browning, slide a pan one rack below, and rotate the pie 180°. Continue baking for another 30-50 minutes, or until the top is golden and the juices are slow to bubble. 
• Transfer to a wire rack. Let cool for at least three hours.
• Slice and share the love!