Classic Apple Pie

Add the apples to a large bowl. Add the lemon juice, sugars, cinnamon, nutmeg and salt. Toss to combine. Cover with plastic wrap and leave for 1 to 2 hours to create the juices.

While the apples are macerating, make the pie crust

Put the flour, salt and sugar in a food processor. Pulse for about a minute. Add the cold butter and pulse for about 10 to 15 seconds until it looks a little like bread crumbs. Gradually start adding the water and pulse until it comes together into a dough. Only add enough water until it forms into a pastry. You may need only 1/4 of a cup.

Remove from food processor and form into two equal balls. Flatten slightly and wrap with plastic wrap. Refrigerate for at least an hour before using.

Have ready a 9 inch deep dish pie dish.

Remove one chilled dough disk from the fridge, unwrap it and place it on a lightly floured surface. Roll it out to about a 12 inch circle. Roll the pastry up onto the rolling pin and gently roll it over the pie dish. Press it into the bottom and press it down against the sides. Trim any excess pastry and save for later. Place back in the refrigerator to keep chilled.

Drain the liquid from the apples into a small sauce pan set over medium to high heat. Bring to a boil then remove from heat. In a small glass combine the water and corn starch. Whisk until smooth. Set the saucepan back over the heat and whisk in the corn starch mixture until it is thickened and smooth. Remove from heat.

Pour the mixture over the apples and toss to combine. Set aside.

Remove the second disk of pasty from the fridge, unwrap it, and place it on a lightly floured surface. Roll it out to a 12 inch circle. Using a pastry cutter, cut about 3/4 inch strips out of the pastry.

Take the pie shell out of the fridge. Fill it with the apples and dot over the butter. Make a lattice topping. Cut off all excess pastry. Use the excess pastry to make pastry leaves if desired. Decorate how you wish.

Place back in the fridge for about 1/2 hour to chill.

Preheat oven to 400 degrees F and place oven rack in the lower part of the oven.. Remove pie from fridge and brush it with the whisked egg. Put the pie on a baking tray and bake for about 30 minutes. Remove and loosely cover with foil. Return to oven for 15 - 25 more minutes or until the apples are completely soft.

Will keep in the fridge for 4-5 days or at room temperature for about 2 days.