Apple Pie!!!

 http://www.bhg.com/recipes/how-to/bake/pastry-chefs-signature-recipe/?ordersrc=rdbhg100317
I found the most amazing pie crust recipe on the planet last year in the November issue of BHG and thought 'tis the season for apples and apple pies, well pies in general so I would share the love and deliciousness.
Let's just say Alan Carter is a genius and his crust is phenomenal!

Alan's Pie Pastry:
In a very large bowl combine 3 3/4 cups all-purpose flour, 1 tablespoon sugar, 1/2 to 1 tablespoon kosher salt,* and 1/2 teaspoon baking powder.  With a pastry blender cut in1 3/4 cups cold unsalted butter leaving chunks the size of peas.  Combine 2/3 cup ice-cold water, 2 tablespoons of sour cream, and 1 teaspoon vinegar.  Add liquid all at once to the flour mixture.  Quickly stir to distribute; DO NOT OVER MIX.
The dough should be slightly crumbly.  Let rest in refrigerator for at least 2 hours or overnight.  The finished dough should break, not stretch.  Divide into three portions; shape into rounds.  Use right away or refrigerate for up to 3 days.  Or freeze for up to 1 month.  Thaw over night in fridge if frozen.  Makes 3 single pastries.
*Alan enjoys the contrast of a salty crust to sweet filling.  For a more neutral crust, use less salt.

Apple Pie:
2 Crusts
6-8 Apples (Granny Smith/ Cortland peeled, cored and sliced)
2 Tbsp. lemon juice
1 Cup Sugar
3 Tbs. Flour
                                                      1 Tbsp. Cinnamon
                                                      1/2 tsp. Nutmeg
                                                      a Pinch of ground cloves
                                                      a Pinch of all-spice
                                                      1/4 tsp. Salt
                                                      1 egg beaten
                                                      1 Tbs. Cream or Milk
1.  Preheat oven 375*F.  Butter your pie tin to prevent crust from sticking if there is juice seepage.  Roll out pastry on flour surface to a circle about 14 inches in diameter.  Transfer to a 9-inch deep dish pie tin or plate without stretching.  Trim pastry to rim of the tin.

2.  In a large bowl combine apples and lemons juice.  In a small bowl combine sugar, flour, spices and salt.
3. Toss apples with dry ingredients; pile in tin.  Cover with second pastry trim about 1/2 inch beyond the edge of tin.  Fold top pastry under bottom pastry.  Crimp edge as desired.  Cut 4 small slits in top crust to allow for steam to escape.  Combine egg and cream;  brush on pastry.  Place on foil-lined baking sheet.
4.  Bake for 1 hour and 20 minutes.  If necessary, cover edges of pie with foil to prevent over-browning.  Cool on wire rack. Make about 10 servings.