Apple Pie

Pastry
3 cups all-purpose flour
8 ounces unsalted butter, cubed, cold
1 cup iced water
1 tablespoon sugar
1 teaspoon salt
1 egg
2 tablespoons sugar

1. Put your flour, sugar, and salt in the bowl of your electric mixer and add your cold cubed butter.  Mix on low speed for about two minutes. 
2. Add  half of the iced cold water and mix together.  Pour the remaining water and pulse until flour clumps together and big chunks of butter is visible.   
3. Transfer dough to a floured working space and flatten with your hands. Fold dough two or three times and form into a flat disk.  Cover with a plastic wrap and keep in the refrigerator to chill for 30 minutes. 
4. Cut the dough in half.  Set the other half aside while you work on the other half. On a floured working surface, roll the dough with a rolling pin until you can cover a 9 inch pie pan or about 12 or more inches.

Filling
8 Granny Smith apples, peeled, cored, and sliced into pieces
1 cup granulated sugar
juice of one lemon
1 teaspoon grated fresh or powdered ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons butter
3 tablespoons cornstarch
1 tablespoon sugar

1. Melt the butter in a sauce pan on medium heat with the apples, sugar, lemon juice, ginger, cinnamon, salt, and pepper. Cook for about 3 to 5 minutes or just until the apples are soft but not mushy. Let cool.