Michele Coulon's Apple Pie

Yield: 1 Pie

1 Southern Pie Pastry (see below)

1 pound, 5 ounces apples (weigh after peeling and coring)

1 cup sugar

1/4 teaspoon salt

1 ounce butter

1 to 2 teaspoons cinnamon (optional)

2 tablespoons flour

3 tablespoons plus 1/2 cup cream

1 egg

Pre-heat conventional oven to 450°.

Make pastry and set aside.

Peel and core apples, placing in a big bowl. Sift dry ingredients together and add to apples, mixing well. Add 3 tablespoons cream and mix with apples.

Roll out pastry and put in pie tin, having edges hanging over the sides loosely. Fill with apples. Dot apples with butter. Put lattice on top. Using a fork, pinch edges but do not go all the way through the dough with the fork. 

Mix together 1/2 cup cream and the egg. Brush egg wash onto lattice and any dough decorations.

Put on a tray and put in the oven for 10 minutes. Turn down the temperature to 350° and bake until apples are cooked -- 30 minutes at first, then probably another 15 minutes. Use the tip of a sharp knife to check. If the tip goes into apple slices easily, they're done cooking.

Southern Pastry from Michele Coulon

Yield: 2 pie crusts, top and bottom. Cut recipe in half for 1 pie.

4 cups flour

1 teaspoon salt

1 pound cold European-style butter, cut into 1-inch chunky pieces

Mix ingredients until coarse crumbs form. Then add 12 tablespoons or 160 grams of ice water. Mix until just blended.