Lunchbreak: The Best Apple Pie

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Recipe for The Best Apple Pie, courtesy of King Arthur Flour.

2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 cup (16 tablespoons, 8 ounces) unsalted butter*
1/4 to 1/2 cup ice water
*If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.

3 1/4 pounds (about 9 whole apples, 10 cups) Cortland or other baking apples, peeled, cored and sliced
3/4 cup (5 1/4 ounces) sugar
1 1/2 teaspoons apple pie spice
1/4 cup (2 ounces) boiled cider
1 tablespoon rum (optional)
1/4 cup (1 5/8 ounces) King Arthur Pie Filling Enhancer
1/8 teaspoon salt
2 teaspoons vanilla extract
juice of 1/2 lemon (about 2 tablespoons)
To make the crust: Whisk together the flour and salt. Dice the butter into small cubes, or cut it into pats. Work it into the flour until it’s well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture. Drizzle just enough water over the mixture to make it cohesive, tossing until it begins to come together. Gather it into a ball, divide in half, flatten each half slightly into a disc shape, and refrigerate for 30 minutes, covered.
For the filling: In a large bowl, stir together the filling ingredients, mixing till well-combined. Set aside.

Assembly: Roll one piece of pie crust into a 12-inch round, and lay it gently into a 9-inch pie plate. Spoon in the filling. Roll out the other piece (or make a lattice), lay it atop the filling, and seal and crimp the edges. Brush the top crust with milk, and sprinkle it with coarse sugar, if desired. Or, save out a bit of the crust, and cut decorative leaf designs, laying them in the center of the crust or around the edges.

Baking: Place the pie on a baking sheet to catch any drips. Bake in a preheated 425°F oven for 15 minutes. Reduce the heat to 375°F, and bake for an additional 45 minutes, or until the top is brown and filling is bubbly. Yield: 1 pie, about 10 servings.

For more information about King Arthur Flour, go to

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