Apple Pie and Flaky Pastry Pie Crust

I had a huge bucket of apples from my in-laws apple tree so I thought hey lets make apple pie! I thought that it called for a lot of apples and I think next time I might cut it down to 6 cups but not anything less than that it was fun to have it bulging! Also, It says not to cook the pie crust but I am going to cook the bottom crust for 10-15 minutes before putting in the apple filling. So delicious! Don't know if I ever want to buy an apple pie again! 

Ingredients:

Pastry for 2 crusts (recipe below)

8 cups thinly sliced, peeled assorted baking apples-about 3lbs. (Granny Smith, Cortland, Jonathan)

2 Tablespoons lemon juice

3/4 cup white sugar

1/4 cup brown sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/3 teaspoon ground nutmeg

2 Tablespoons butter

1 egg yolk

Directions:

In a large bowl, toss the sliced apples with lemon juice. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust. Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

Flaky Pastry Pie Crust

Makes two 9-inch pie crusts.

Ingredients:

 2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup butter, chilled and diced

1/2 cup ice water

Directions:

Combine the flour and slat in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball. Wrap dough in plastic and refrigerate for 4 hours or overnight. Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 9-inch pie plate. Place crust in pie plate, pressing evenly into the bottom and sides.