Crust:

3 cups all-purpose flour

2 tsp grated lemon zest (1 medium lemon)
1 cup salted butter, chilled
6-8 Tbs ice water
Filling:
6 large Granny Smith apples, peeled and thinly sliced (about 4 cups)
1 cup white sugar
1 tsp ground cinnamon
1/4 cup cornstarch
1/4 cup salted butter, chilled and cut into small pieces
Egg Wash:
1 large egg, beaten
1 Tbs white sugar
To prepare crust:
Mix flour and lemon zest together with wire whisk in a medium bowl. With pastry cutter or 2 knives,
cut in butter with flour until dough resembles coarse meal.
Add ice water and blend until dough can be gathered into a ball. Divide dough in half, flatten into
disks, and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour or until firm.
To prepare filling:
Combine sugar, cinnamon and cornstarch with a wire whisk in a large bowl. Add apples to sugar
mixture and toss with a wooden spoon until dry ingredients coat the apples completely.
Preheat oven to 400F.
On a floured surface use a floured rolling pin to roll out one piece of dough into a circle 11 inches in
diameter. Fold the crust in half, then in quarters.
Place point of folded crust in center of a 9 inch pie plate and carefully unfold. Trim excess dough,
leaving about 3/4 inch hanging over edge of pie plate.
Spoon in apple filling and sprinkle butter pieces on top.
To prepare top crust:
Roll out second piece of dough into a circle 10 inches in diameter. Again, fold in half, then in quarters,
and place on top of filling. Fold extra crust of the top layer over the bottom layer. Crimp layers
together decoratively.
Cut several slits in pie top, brush with egg wash, and sprinkle with 1 Tbs sugar.
Place pie on center rack of oven. Bake for 20 minutes, then reduce oven to 350F. Bake an additional
30 minutes, or until crust is deep golden brown and filling is bubbling through steam slits.
Remove from oven and cool to room temperature on rack.