THANKSGIVING APPLE PIE

I know I’m not American but I really love other cultures festivities and it's always a good time for pie! There are a few things that I would like to improve, but in general I think it turn out pretty well. 

As I haven’t really tried the traditional pie I’m not sure if it’s similar enough, but this one is very nice and I hope you try and make it!

Ingredients:

For the dough:
300 g all-purpose flour (10.6 oz.)
40 g sugar (1.4 oz.)
A pinch of salt
100 g cold unsalted butter, diced (3.5 oz.)
6-8 tablespoons cold water

For the filling:
1 kg varied apples (I used 2 Pink Lady, 2 Granny Smith and 2 Golden Delicious), peeled, cored and diced (35.3 oz.)
85 g white sugar (3 oz.)
75 g brown sugar (2.6 oz.)
2 tablespoons lemon juice
2 tablespoon unsalted butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

First, we start with dough. Mix the flour, sugar and salt.

In a food processor (or with a couple of knives) add the butter and cut until the butter chunks have the size of a pea. 

Now, add the tablespoons of water, one by one and mix. The tablespoons needed are the ones enough to put together the dough with your fingers. 

Put together the dough using cling film.

Knead until you can give it form.

Divide the dough into two balls and squash them a bit.

Refrigerate while you prepare the filling.

Mix the apples with the rest of ingredients and put them in a saucepan, slow fire. Stir once in a while. The apples have to be slightly soft but still firm. 

Let it cool down.

Now, let’s assemble the pie.

Stretch both parts of the dough to form a circle. 

Place the bottom dough, add the filling, and put the top dough.

Give form to the remains on the outside part and make a few cuts on the top. 

Refrigerate for 20 minutes.

Preheat the oven at 150ºC (300ºF).

Bake it for 50 minutes, top part must be golden and bottom part well cooked.

Let it cool in a rack and eat the whole pie!