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Grandma's Apple Pie

Ingredients:
1 recipe pastry for a 9 inch double crust pie (see attached recipe)
½ cup unsalted butter
3 Tbsp all-purpose flour
½ cup white sugar
½ cup packed brown sugar (light or dark)
¼ cup water
1 Tbsp cinnamon
1 Tbsp vanilla extract
Dash nutmeg
Pinch of Kosher salt
8 Granny Smith apples, peeled, cored, and sliced into small slices

Directions:
1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar, and water, bring to a boil. Reduce heat and simmer for 5 minutes.
2. Meanwhile, place bottom crust in pie plate. Fill with apples, mounded slightly. Gently pour the sugar and butter mixture over apples. Cover with latticework crust. Freeze pie for 20 minutes.
3. Preheat oven to 425 degrees. Place pie on a cookie sheet and bake pie for 15 minutes, then reduce the temperature to 350 degrees. Rotate pie 180 degrees, and continue baking for 35-45 minutes, rotating pie every 20 minutes.
4. Cool pie to room temperature before serving.

All-Butter Pie Dough

Ingredients:
• 1 ¾ sticks unsalted butter, divided
• 1 Tbsp Apple Jack Brandy
• ½ cup cold water
• 2 ¼ all-purpose flour
• 2 ¼ tsp kosher salt
• ½ Tbsp granulated sugar

1. Cut the butter into ½-inch cubes. Freeze 5 Tbsps for 20 minutes or overnight. Chill the remaining butter until ready to use.
2. Stir the brandy into the cold water and set aside.
3. Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5-6 times to combine.
4. Add the chilled butter and mix for 25-30 seconds, until the mixture resembles coarse meal.
5. Add the frozen butter and pulse 15-20 times, until the butter is in pea-sized pieces.
6. Add 6 tablespoons of the brandy-water and pulse 6. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add ½ Tbsp of the brandy water and pulse 3 more times. Repeat this process as needed until the dough holds together.
7. Transfer the dough to a lightly floured work surface and knead together until smooth.
8. Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes, but preferably overnight.