We know the Fall season is soon upon us when the apples are ripening on the trees. Two of our neighbors have generously offered us apples from their trees - all we want to pick. I've made apple sauce, apple bread, and apple crisp. Today is pie day.
I prefer an all butter crust. My recipe for a two crust pie calls for four Tablespoons of ice water. With an all butter crust, however, three Tablespoons is enough. I add only the amount to the flour and butter mixture for the dough to clump together. Sometimes I use a little vodka or vinegar as part of the liquid for a flaky crust.
The dough is ready to refrigerate while I peel and slice the apples.
With an all butter crust, I have found that it is best to put the pie into a 450 F. degree oven, so the crust can set quickly before all the butter causes it to melt. Once in the hot oven, I cut the temperature to 425 F. degrees. This may also cut the total baking time by a few minutes, so I watch it carefully.
With thanks to our neighbors for the apples, and to Addie for apple-picking.