1 recipe pastry for a 9 inch double crust pie
8 tart cooking apples, peeled and sliced
3 tablespoons all purpose flour
1 cup sugar
pinch salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
2 tablespoons butter or margarine
1 egg
1 tablespoon water
CRUST
2 cups flour
1/4 teaspoon salt
2 tablespoons cold butter
Grated rind 1/2 lemon
2 eggs
2 tablespoons ice water
Place the flour, salt, and sugar in a mixing bowl. Cut the butter into small pieces and add to flour mixture. Using a pastry cutter or 2 knives, cut in the butter until it has the texture of coarse cornmeal. Add the lemon rind. Separate the eggs and set the whites aside. Beat the yolks with the water and add to the mixture, stirring quickly with a fork.
Make the dough into a ball and place in the refrigerator while you prepare the filling.
Take one quarter of the dough and put it back in the refrigerator. The remaining piece will be the bottom crust. Roll out the crust between two pieces of wax paper. The crust should be as round as possible and should fit into the pie plate with the edges hanging over.
Carefully peel the wax paper off one side and lightly lay the paper back on. Flip the dough over and carefully peel the wax paper off this side. Place in the pie plate and carefully peel off the remaining paper. Fit the dough into the plate and cut off any extra from the edges
Place the flour, salt, and sugar in a mixing bowl. Cut the butter into small bits and add to flour mixture. Using your fingers, cut in the butter until it has the texture of coarse cornmeal. Add the lemon rind. Separate the eggs and set the whites aside. Beat the yolks with the water and add to the mixture, stirring quickly with a fork.
Gather the dough into a ball and place in the refrigerator while you prepare the filling.
Combine flour, sugar, salt, cinnamon, nutmeg, cloves and ginger in a small bowl and mix thoroughly. Place apples in a large bowl. pour dry ingredients over apples and mix well. Pour apples into bottom pie crust. Dot with butter or margarine.
Roll out remainder of pastry; cover pie, pressing edges tightly together. Trim off extra crust. . Prick top of crust with fork or knife. Mix egg and water well and brush lightly over top crust.
Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly.
