Apple Pie

Ingredients
two pie crust for top and bottom (see my easy Kitchen Aid recipe here)
Filling:
8 large tart apples such as Mutsu or Granny smith or Arkansas Black
1/2 stick (4 tablespoons) melted butter and slightly cooled
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
2 teaspoons lemon juice or limoncello
Topping
2 tablespoons turbinado sugar & a sprinkle of cinnamon
ice cold water and pastry brush
*1 large square of parchment or foil with a circle cut out in the center
Directions
Heat oven to 350
Roll one of the the crusts out to fit a 10 inch pie pan with a one inch overhang making sure to press down in the corners of pan and place in the freezer while you prepare the filling. Place the the top piece in a baggy in the freezer as well.


Peel, core, into thin slices. I use my corer/slicer then peel and if the pieces are too big I cut in half.
Place the apples into a large bowl and add the lemon juice or limoncello and toss.
Add the butter and toss as well.
Mix the sugar, cinnamon, and corn starch together and mix in.

Remove the crust from the freezer and add the filling. Place this back into the freezer.
Roll the top crust out a little larger than 10 inches, roll this back up onto the rolling pin and remove the pie from freezer. Roll the top out onto the pie and press down and around the apples.
Press the 2 edges together and cut the crusts, top & bottom, to a 1 inch over hang. Now tuck this under and crimp with fingers or a fork.
 Place back into the freezer for 5-10 minutes.
Brush with water and sprinkle on the sugar/cinnamon.Make 4 vent holes in the middle.  Place the parchment/foil on top of the pie to prevent the edges from burning.
Place a pan in the oven on the middle rack, this is to place the pie on to catch any drips.
Bake for 1 1/4 hours at 350 or until the juices bubble and the top is golden. *Remove the parchment when you have about 15- 20 minutes of baking left.
*PASTRY DOUGH HINT: I always roll my dough out between 2 pieces of parchment only using a dusting of flour. This prevents tears and breaking and you use less flour which makes for a lighter crust! Also, try and roll out the dough in one direction, not back an forth, turning the parchment after each roll or two.