Instructions

1. Begin by preparing your ingredients. Gather all the ingredients listed, and ensure that the butter is chilled and diced into small cubes. This will help create a flaky crust.
2. In a large mixing bowl, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of sugar. Mix these dry ingredients together until they are well combined.
3. Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Gradually add cold water, one tablespoon at a time, mixing gently until the dough begins to come together. You may need about 6 to 8 tablespoons of cold water. Be careful not to overwork the dough.
5. Once the dough is formed, divide it into two equal portions. Shape each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes to allow the dough to chill and firm up.
6. While the dough is chilling, prepare the apple filling. Peel and slice 6 to 8 apples, ensuring they are of a similar size for even cooking. Place the sliced apples in a large bowl.
7. Add 3/4 cup of sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of cinnamon, and 1 tablespoon of lemon juice to the apples. Toss the mixture gently to coat the apples evenly with the sugar and spices.
8. Preheat your oven to 425°F (220°C). This high temperature will help create a golden, flaky crust.
9. Once the dough has chilled, remove one disk from the refrigerator. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. This will be the bottom crust.
10. Carefully transfer the rolled-out dough to a 9-inch pie pan, pressing it gently into the bottom and sides of the pan. Trim any excess dough hanging over the edges.
11. Fill the pie crust with the prepared apple mixture, spreading it evenly. Make sure to layer the apples for an even distribution of filling.
12. Remove the second disk of dough from the refrigerator and roll it out in the same manner as the first. This will be the top crust. Place it over the apple filling, and trim any excess dough.
13. To create a decorative edge, crimp the edges of the pie crust together using your fingers or a fork. Cut a few slits in the top crust to allow steam to escape during baking.
14. Optional: Brush the top crust with a little bit of milk or beaten egg for a golden finish, and sprinkle some sugar on top for added sweetness and crunch.
15. Bake the pie in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them with strips of aluminum foil.
16. Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 10 minutes before slicing. This will help the filling set up a bit more.
17. Serve your Old Time Apple Pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Enjoy!