Baking an Apple Pie

bakinganapplepiefromscratchtakesalotoftimeandpatiencebutthedeliciousresultiscompletelyworthallthehardworkwestartbymakingthecrustwhichhastobeperfectlyflakyandbutterymixingwhiteflourapinchofsaltandverycoldbuttertogetherinabigglassbowlweuseourfingerstocrumblethebutteruntilitlookslikesmallpeasthenweaddatinysplashoffreezingcoldwaterjustenoughtomakethedoughsticktogetherintoafirmroundballwewrapittightlyinplasticandputitinthecoldfridgetorestwhilewepreparethesweetfruitfillingtheapplesweboughtfromthelocalfarmarebrightredandverycrispweuseasharpknifetocarefullypeeloffalltheskinandthenslicetheapplesintothinevenpiecesdroppingthemintoalargemetalbowlweaddagenerousamountofbrownsugaraspoonfulofspicycinnamonandasqueezeoffreshyellowlemonjuicetokeeptheapplesfromturningbrownmixingitalltogetherthekitcheninstantlysmellsincrediblysweetandwarmlikethemiddleofautumnwetakethecolddoughoutofthefridgeanduseaheavywoodenrollingpintoflattenitintoalargethincirclelayingthecrustcarefullyintothebottomofaglasspiedishwepourthesweetapplemixturerightintothecenterpilingithighlikeasmallmountainthenwerolloutasecondcircleofdoughtoputontopusingourthumbstopinchtheedgestightlytogethersothehotjuicedoesnotspilloutduringbakingwecutfoursmallslitsinthetopcrusttoletthesteamescapeandbrushitwithalittlebitofmilktomakeitturnshinyandgoldenthepiegoesintothehotovenforalmostanhourandsoontheentirehousesmellslikeaprofessionalbakerytakingitoutrequiresthickglovesbecausetheglassisdangerouslyhotthepiebubblesandhissessendingupcloudsofsweetcinnamonsteamwehavetowaitforittocooldowncompletelybeforecuttingamassivesliceandservingitwithahugescoopofcoldvanillaicecreammeltingperfectlyoverthewarmcrust