Old Fashioned Apple Pie
Recipe from Martha Stewart

Ingredients
Makes one 9-inch double crust pie
5 tablespoons all-purpose flour, plus more for work surface
Pate Brisee (Recipe Below)
1 large egg yolk
1 tablespoon heavy cream
1 tablespoon cornstarch
4 pounds assorted cooking apples, peeled, cored, and cut into 1/4-to 1/2-inch-thick slices
3 tablespoons fresh lemon juice, washed
3/4 cup granulated sugar
1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup cold (1/2 stick) unsalted butter, ,cut into 1/2-inch pieces
Sanding sugar, for sprinkling
Directions
1. Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges flush with rim. Freeze until firm, about 30 minutes.
2. Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
3. Preheat oven to 400 degrees. Whisk egg yolk and cream in a small bowl; set egg wash aside. Put apples, lemon juice, granulated sugar,cornstarch, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.
Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly. Let cool completely on a rack.

Pate Brisee: Pie Dough
Recipe from Martha Stewart
Makes enough for one double-crust or two single crust 9-inch pies

Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold (2 sticks) unsalted butter, cut into 1/2-inch pieces
1/4 to 1/2 cup ice water
Directions
1. Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
2. With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.
3. Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

DESCRIPTION

Dress up a traditional apple pie with pecans and caramel sauce. It's all made easy with refrigerated pie crust!

INGREDIENTS

Crust

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1/4 cup finely chopped pecans

Filling

3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
6 cups sliced peeled cooking apples (6 medium)

Topping

1/3 cup caramel ice cream topping
1/4 cup chopped pecans

DIRECTIONS

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan.

2. In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in lemon juice and apples. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. If desired, brush crust with water; sprinkle lightly with sugar.

3. Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.

4. Serve warm pie with ice cream. Drizzle with caramel topping; sprinkle with chopped pecans.

High Altitude (3500-6500 ft): Before baking, cover edge of crust with strips of foil to prevent excessive browning; during last 5 minutes of baking, remove foil strips.