7/26/2003
Apple Pie
From Williams-Sonoma Pie & Tart book

2 pie shells

1/2 c sugar
1/2 tsp ground cinnamon
1/8 tsp salt
1 tbsp unbleached all-purpose flour
7 large tart firm apples, peeled, halved lengthwise, cored, and sliced 1/2 inch thick (about 6 cups)  I used Pink Lady apples, and turned out WONDERFULLY
2 tbsp cold unsalted butter, cut into small pieces
Ice cream

In a small bowl, combine sugar, cinnamon, salt, and flour.  Place the sliced apples in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly.  

Put first dough round into the bottom of the pan, easing it into the edges.
Pile the apples into the pan, and dot them with the butter.
Put second dough round over the pie and seal the edges.  Cut 5 or 6 slits in the top to let steam escape.
Refridgerate the pie until the dough is firm 20-30 minutes.

Preheat oven to 350.  Bake pie until crust is golden and the apples are tender, 60-70 minutes.  Let cool about 45 minutes before serving.