Mom’s Apple Pie

Pie Dough:

2 c. flour                                                                                
1/4 tsp. salt                                                                           
1 Tbs. sugar
1/2 tsp. fine grated lemon rind
3/4 c. cold, unsalted butter; cut in small pieces
3 Tbs. ice water
1/4 tsp. vanilla extract
1 egg, beaten

Combine all dry ingredients including lemon rind in large bowl using an electric mixer with paddle attachment. Add butter and mix again. When mixture reaches a small 'pea-like' stage, add water and vanilla. Mix just until it starts to come together. Split mixture into two equal sized pieces and wrap each well in plastic wrap. Chill for at least one hour. Beat egg with 1 Tbs. water and reserve.

Filling:

9 apples
1 tsp. cinnamon
1/2 c. sugar (brown or white)
Juice & zest of one lemon
Pinch of sea salt

Peel and core apples and cut into rough chunks. Mix the cinnamon, sugar, lemon zest and salt and sprinkle over the apples. Drizzle with lemon juice and mix well.

Roll out one of the dough halves and line your favorite pie dish with it. Pile the apple mixture in the center. Brush the edges of the dough with the egg wash. Roll out the second crust and cover with the top crust.  Trim the edges to 1” and roll under the bottom crust. Crimp the edges, as you prefer (my mom always pinched the edges) then brush the entire surface with the egg wash.

Mix 1 tsp. cinnamon into 3 tsp. sugar and sprinkle over the pie. Cut in a few steam holes and bake at 350 degrees for one to one and a quarter hours - until crust is golden brown and apples are tender and bubbling. Serve with good quality vanilla ice cream.