TRADITIONAL APPLE PIE

Pie Dough:
2 ½ cups all-purpose flour
1 ½ tsp salt
1 ¼ cups butter, cold in cubes
3-4 Tbsp ice water

1. Combine flour and salt; add butter cubes and toss to coat.

2. Using a pastry cutter cut in the butter until it looks like meal.

3. Drizzle in ice water, 1 Tbsp at a time, and combine gently. Enough water has been added when it clumps when pressed against the side of the bowl.

4. Divide dough into 2 balls and flatten into discs. Wrap in plastic and let rest at least 1 hour before rolling out onto floured board. Use one crust to line the pie tin and reserve one for the top.

Filling:
Zest from 1 lemon, grated
¼ cup sugar
1 ½ lbs mutzu or golden delicious apples
¼ cup raisins
1/3 cup walnuts, chopped
½ tsp cinnamon
1 ¼ cups bread crumbs

1. Preheat oven to 350 F.

2. Combine zest, sugar, raisins, walnuts, and breadcrumbs.

3. Peel and core apples. Slice into 1/8" thick slices.

4. Toss apples with breadcrumb mixture.

5. Fill pie shell, brush edges of crust with beaten egg, top with 2nd crust, and crimp edges. Cut 3 steam holes in the top.

6. Bake at 350 F for 45-50 min, until juices bubble from vents.