Lunch: Double-Crust Apple Pie

Ingredients

2 3/4 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
2 sticks plus 1 tablespoon cold unsalted butter, cubed
1/2 cup ice water
6 large apples—peeled, cored and cut into 1-inch chunks or thinly sliced
2 tablespoons fresh lemon juice
1 cup sugar
1/4 teaspoon cinnamon

Instructions

In a food processor, pulse 2 1/2 cups of the flour and the salt. Add 2 sticks of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Divide the dough in half. Flatten into disks, wrap in plastic and refrigerate until firm.
Preheat the oven to 375°. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour and the cinnamon.
On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water. Spoon in the apples and top with the remaining 1 tablespoon of cubed butter. Roll out the second disk of dough to a 12-inch round and center it over the filling. Press the edges of dough together and trim the overhang to a scant 1 inch, fold the overlay under itself and crimp. Cut a few slits in the top crust for steam to escape.
Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Cover the edge of the pie if it begins to darken. Let the pie cool for at least 4 hours before serving.

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