Wayne's Apple Pie

Directions

Make pastry dough (see recipe below) and line a 9-inch pie plate with half the dough.

Preheat oven to 400 degrees.

In large mixing bowl, mix the flour, sugar, cinnamon and nutmeg.

Add apples and put mixture in pie plate, crumble the butter over apple mixture, and cover with other half of the pastry dough.

Crimp edges and brush top of pie with mixture of 1 egg yolk mixed with a little water.

Make 4 slits.

Bake about 50 to 60 minutes.

Serve hot with a scoop of vanilla ice cream.

It can also be served cold, if desired.

Using a food processor with a steel blade, or a mixing bowl with a pastry blender, cut in the butter, flour and salt until mixture resembles coarse corn meal.

Add enough cold water, a little at a time, until dough forms into a ball.

Divide the dough into 2 equal parts, wrap in wax paper and chill for about 1 hour; bring to room temperature before rolling out on a well-floured surface.

When dough has been rolled out to size, fold in half; then in half again to make a quarter circle.

Fit into dish and carefully unfold.

Trim excess dough.

Push dough up slightly around edge of dish to about 1/5 inch above rim.

Pierce dough with fork all over; place aluminum foil or parchment paper over dough and weigh with dried beans or other weights.

Bake at 450℉ (230℃) for 8 minutes.

Shell is now ready to fill with apple pie filling.