For the pie crust:
2 cups of flour
1 teaspoon of salt
1 teaspoon of cinnamon
1 cup of unsalted butter
1/2 cup of ice water
For the filling:
3.5 pounds of heirloom apples (About 10 apples. Use a variety with some decent tartness such as Northern Spy, Rhode Island Greening, Newtown Pippin or Winesap)
2/3 cup brown sugar
3 tablespoons all-purpose flour
1 1/2 tablespoons ground cinnamon
Dash of salt
2 tablespoons of butter
First, make your pie dough. The secret to good pie dough is to keep the butter cold. So, to make the pie dough, cut the butter into 1/2 inch pieces and stick in the freezer for 10 minutes.
Using a food processor with the metal cutting blade, add the flour, teaspoon of cinnamon and salt and pulse a couple of times. Then, add the butter and pulse on and off for 30 seconds scraping the sides to make sure everything gets mixed up. Slowly sprinkle the water on the flour, pulsing after each sprinkle to make the dough moist. If the dough is still too crumbly to roll into a ball, then add another dribble of water or two until you can form it.
Cut the dough in half and form into two thick discs. Cover each in cling wrap and refrigerate for 2 hours.
To make the pie filling, peel, core and slice the apples evenly into 1/3 inch slices. Put them in a bowl and add the brown sugar, 3 tablespoons of flour, dash of salt and ground cinnamon.
Put a wide pan on medium-low heat and add the 2 tablespoons of butter. Then add the apples. Cook for about 10 minutes, stirring very gently, to reduce their volume. Then, put the apples in a bowl and cool completely in the fridge.
After the dough and apples have chilled for 2 hours, preheat your oven to 425cF.
Roll one of the dough balls into about an 11 inch disk, and the other half to about 10 inches.
Put the larger dough disk into the pie pan, leaving a 1/2 inch overhang. Add the filling and put the rest of the pie dough on top and crimp. Cut 4 slices in the top for air vents.
Put the pie in the oven and bake for 20 minutes. Then, lower the heat to 375ºF and continue baking for 35 more minutes or until the crust is golden. Remove from the oven and cool for at least 2 hours.