Brandy Apple Pie

1. Preheat your oven to 425F.

For the Crust

1. To make the crust dough, mix the four and salt in a large bowl.
2. Add the oil and mix with a fork until all of the flour is moistened and the mixture resembles small peas. (No dry flour should remain, even in the bottom of the bowl.)
3. Add the water, a few Tbsp at a time, and continue to mix with a fork until the dough comes together. (The dough should clump around the fork and clean the edges of the bowl.) If the dough isn't clumping around the fork, add more oil by the teaspoon, until the dough comes together.
4. Divide the dough in half (with one half that is slightly larger than the other) and shape each half into a ball. Wrap the balls in plastic wrap or a cover them with a tea towel while you make the filling, so that they don't dry out.

For the Filling

1. Combine all pie filling ingredients in a large bowl. Stir until evenly mixed. Taste and adjust the sweetness as desired.

Putting it all together.

1. Roll each crust section into a circle between two sheets of wax paper. (Your smaller section should be roughly 10 inches in diameter, and your larger section should be 11-12 inches in diameter.) Place the larger of the two crusts in the bottom of a 9” pie pan, letting the edges overhang the edges of the pan.
2. Mound the apple mixture into the crust.
3. Use your finger dipped in water, to moisten the edges of the bottom crust.
4. Top the apple mixture with second crust. Press the two crusts together at the edges and flute, if desired, with your fingers or a fork. Cut a few steam vents into the top crust.
5. (At this point you can either refrigerate the pie for up to 24 hours before baking, or bake immediately. If you refrigerate it, let the pie come to room temperature before baking.)
6. Bake at 425F for 20 minutes.
7. Reduce the oven temperature to 350F and bake for an additional 40-50 minutes, until bubbly. Place an aluminum foil lined baking sheet under the pie to catch any bubble over. (If the edges of the crust look like they are browning too quickly, wrap the edges of the pie in aluminum foil.)
8. Remove the pie from the oven and let it cool on a wire rack for 15-30 minutes before serving.