APPLE PIE
from: Kim Atwood

CRUST:
2 CUPS FLOUR
1 TEASPOON SALT
1 CUP BUTTER
1/2 CUP WATER
1 EGG YOLK

SIFT FLOUR AND SALT TOGETHER IN A BOWL. QUICKLY RUB SMALL PIECES OF COLD BUTTER INTO THE FLOUR MIXTURE WITH YOUR FINGERS UNTIL BITS ARE THE SIZE OF PEAS. ADD ICS WATER, STARTING WITH A FEW TABLESPOONS AND ADDING MORE AS NEEDED TO MOISTEN ALL THE DOUGH. STIR WITH A FORK UNTIL MIXTURE FORMS A LOOSE BALL. DIVIDE DOUGH IN HALF AND MAKE TWO EQUAL PATTIES. PLACE ONE PATTY BETWEEN TWO PIECES WAX PAPER. WITH A ROLLING PIN OR BOTTLE, ROLL INTO A 12-INCH CIRCLE. PEEL OFF THE TOP PIECE OF WAX PAPER AND TURN INTO PIE PAN. REMOVE WAX PAPER. TRIM AROUND THE EDGE. ROLL OUT THE TOP CRUST IN THE SAME WAY. REFRIGERATE BOTH UNTIL READY TO USE.

FILLING:
5-7 APPLES
3/4 CUPS SUGAR
1 TEASPOON CINNAMON
1/4 TEASPOON SALT
2 TABLESPOON BUTTER

 PREHEAT OVEN TO 425*. IN A LARGE BOWL, MIX TOGETHER SUGAR, CINNAMON, AND SALT. PEEL, CORE, AND CUT APPLES INTO 1/2-INCH SLICES. TOSS THE APPLES INTO THE SUGAR MIXTURE, COATING THEM WELL. ARRANGE APPLE SLICES IN THE PIE PAN, PILING THEM HIGHER IN THE CENTER. DOT WITH BUTTER. MOISTEN THE EDGE OF THE BOTTOM CRUST WITH WATER. COVER THE PIE WITH THE TOP CRUST, TRIM THE EDGE, THEN PINCH THE TOP AND THE BOTTOM EDGES TOGETHER. CUT SOME VENTS IN THE TOP CRUST. TO GLAZE THE CRUST, MIX AN EGG YOLK WITH 1 TABLESPOON OF WATER. BRUSH THE MIXTURE OVER THE SURFACE OF THE TOP CRUST. BAKE 45 MINUTES OR UNTIL APPLES ARE TENDER AND CRUST IS GOLDEN BROWN. REMOVE PIE AND ALLOW TO COOL BEFORE SERVING.

TO MAKE IT A LA MODE : ADD A BIG SCOOP ICE CREAM