Fall Apple Pie

• First make your crust! In a food processor mix together the flour and salt. Pulse the the cold butter, a few cubes at a time until it is a crumbly mixture.
• Add 1 tablespoon of ice water at a time to the dough until the mixture comes together.
• Typically it takes 3 tablespoons of ice water to get it to come together.
• Divide and press into 2 equal disks. Wrap in plastic wrap in place in the refrigerator for at least 1 hour.
• After and hour, roll out 1 of the disks to about 11 inches in diameter and 1/2 inch thick.
• Place the rolled out dough into a 9 inch pie pan. Cover the pan with foil and fill with a pie weights or something like dry rice or dry beans.
• Bake at 425º for 25 minutes and golden.

While that bakes, make the filling!

• Peel all the apples and chop into small bite sized pieces.
• Melt a stick of butter in a large stockpot.
• Add the apples, brown and white sugar, Autumn Warmth and vanilla to the melted butter. Cook the apples on medium high heat for about 5 minutes and then add in the flour.
• Cook on medium high heat, stirring every few minutes for about 10-12 minutes. The juices should be thickened and the filling should be sticky.
• Turn the heat off and allow it to cool. Once it has cooled for 30 minutes, add it to the pie crust.
• Roll out the other disk and place on top of apple filling.
• Whisk the egg and brush it the egg wash on top of the dough before baking.
• Bake at 375º for another 55 minutes or until golden brown and bubbly.