Apple pie is the quintessential American dessert. Every family has its favorite recipe. Here is an excellent one, courtesy of Cook's Illustrated magazine:

2 ½ pounds (1 kilo) of Granny Smith applies, peeled, quartered, cored, and cut into 3/8-inch (1 cm) slices—approximately 5 to 6 cups (1.2 to 1.4 liters)

¾ cup (177 milliliters) sugar, plus 2 teaspoons for sprinkling on dough top

2 tablespoons all-purpose flour

½ teaspoon ground cinnamon

Pinch of salt

The Best Pie Dough (see below) for a double-crust, 8-inch or 9-inch (20 or 23 cm) diameter pie

2 tablespoons unsalted butter, cut into small pieces

Toss apples and next four ingredients in large bowl; let stand until applies soften and shrink a bit, no longer than 10 to 15 minutes.

Adjust oven rack to low position and heat oven to 400 degrees Fahrenheit (204 Celsius). Roll larger dough disk on a lightly floured surface into a 12-inch (30.5 cm) circle, about 1/8 inch (30 mm) thick. Transfer dough to 9-inch (22.9 cm) Pyrex pie pan, leaving dough that overhangs lip of pan in place. Turn apple mixture, including juices, into shell; scatter butter pieces over apples.

Roll smaller dough disk on a lightly floured surface into a 10-inch (25 cm) circle. Lay it over top of pie. Trim top and bottom dough edges to ¼ inch (6 mm) beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough or press with fork tines to seal. Cut 4 slits at right angles on dough top to allow steam to escape; sprinkle with remaining sugar.

Set pie on a rimmed baking sheet; bake until light brown, about 30 minutes. Reduce oven temperature to 350 degrees (177 Celsius) and continue baking until crust is a rich golden brown and apples can be easily pierced with a knife, about 30 minutes longer. If pie browns before it bakes through, cover top with foil and continue baking.

Transfer pie to a wire rack; cool for at least one hour before serving. Serve warm with vanilla ice cream.

The Best Pie Dough

For an 8- or 9-inch (20 or 23 cm) single pie shell

To cut the butter into small bits, halve the stick of butter lengthwise with a large knife, rotate the stick ninety degrees, and cut again. Then cut the stick, crosswise into one-quarter-inch-pieces. Dough should be rolled about one-eighth-inch thick.

1 ¼ cups (296 milliliters) all-purpose flour
½ teaspoon salt
1 tablespoon sugar
6 tablespoons chilled unsalted butter, cut into ¼-inch (6 mm) squares
4 tablespoons chilled all-vegetable shortening
3-4 tablespoons ice water

1. Mix flour, salt, and sugar in food processor fitted with steel blade until mixture resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.

2. Sprinkle 3 tablespoons of ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together adding up to one tablespoon more ice water if dough will not come together. Shape dough into ball with your hands, then flatten into four-inch (10cm) wide disc. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.

________
Reprinted with permission from the September/October 1994 issue of Cook's Illustrated magazine. For a trial issue of Cook's call 800-526-8442 in the United States. Selected articles and recipes, as well as subscription information, are available online at www.cooksillustrated.com.