Sweet - Pies - Apple Pie

I'm not the biggest fan of apple pies, but I have to admit this one's pretty good. It's purely apples between two yummy pie crusts, and the apples turn out neither too firm nor too mushy, so it satisfies pretty much anyone's appetite.

Ingredients:

Crust: 
2.5 cups flour
2 sticks (1 cup) butter or 250 g shortening
1 tsp salt
1 tbsp sugar
1 cup ice water

*for directions on how to make the crust, please refer to my pie crust recipe

Pie:
1 kg (about 5-6) apples
1 lemon
250 g sugar
25 g starch
-cinnamon to taste (I put around 2 tsp in)
30 g butter
1 egg + 50ml water for egg wash

To Make:
about 45 minutes

*I strongly suggest washing all fruit first; this way you'll have snacking material in case you get the munchies halfway through peeling (trust me, you will)

-Peel apples using a peeler so you waste as little apple as possible but keep most of the pectin
-once peeled, cut off any bruises you see, and then cut each apple into quarters, remove the core, and cut into slices about 1/8 in thickness (don't go too thin).

-once done, grate the lemon on top of the apples (make sure to get mostly yellow, but not much white)
-then squeeze out juice from half of a lemon on top of apples
    - this is easy if you use your palm and wrist to roll the lemon a few times before cutting to get the juice flowing, and then cup the lemon with one hand while squeezing so no seeds fall into the apples and the juice doesn't squirt into your eye
-finally, add the sugar, cinnamon and starch to apples, mix thoroughly so all slices are covered, and let rest for about 30 mins.

To Bake:
about 45 minutes

-preheat oven to about 375F
-roll out the dough into two separate crusts
-take one crust and place in pie pan, and then use the egg wash (scramble egg and 50ml water together) to brush the edges of the crust
-take apple slices and fill the pie
    -make sure to plug up all holes you see with apple slices
    -use your hands to move them around, but don't press down because it can cut into the crust
-take the butter and cut it up into little pieces, and spread it throughout the pie
-take the second crust and first cut out a circle (or whatever shape you want) in the middle to let air out
-then place it on top of the apples and cover them up

-the egg wash you put on the bottom crust's edges will act a bit like glue and help stick the two crusts together.
-use your hands to gently pat down the top crust around the apples
-cut away any excess dough, and crimp the edges (either with your fingers or by pressing down with a fork) to seal the two crusts
-NOW QUICK: did you remember the butter in the (semi)previous step? I always forget it (because I'm just that brilliant), so in case you're scatterbrained like me, don't worry! You can just melt it in a pot or in the microwave, and pour it slowly through the crust opening on top

-finally, brush the egg wash over the top of the pie, and try not to have any puddles forming hear the edge because it may burn in the oven
-for a bit of added crunch, you can sprinkle some sugar over the egg wash once you're done
-bake for 40-50 minutes until it looks done

Enjoy!