This recipe calls for Golden Delicious apples, but Cortlands and Winesaps also make a delicious pie. If the apples are tart, increase the sugar in the recipe.

CRUST
2 cups all-purpose flour
3/4 teaspoon salt
1 1/4 cups unsalted butter, chilled, cut up
5 tablespoons ice water

FILLING
1/2 cup sugar
3 tablespoons cornstarch
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
6 large Golden Delicious apples
2 tablespoons butter
1 tablespoon cinnamon sugar

1. Process flour and salt in food processor. Add butter; pulse until mixture resembles coarse crumbs with some pea-size pieces. Add 2 tablespoons of the water, pulsing until dough begins to form and adding additional water 1 teaspoon at a time, if necessary. Divide dough into two pieces, with one being slightly larger than the other. Shape into flat rounds; cover and refrigerate 30 minutes.

2 Heat oven to 400ºF. On lightly floured surface, roll out larger piece of dough to 1/8-inch thickness; line 9-inch pie pan with dough. Trim overhang to 1 inch.

3. Combine sugar, cornstarch, lemon peel and cinnamon in large bowl. Peel and core apples; slice 1/4 inch thick. Add to sugar mixture; toss to coat. Spoon into crust; dot with butter.

4. On lightly floured surface, roll out remaining dough to 1/8-inch thickness; place over filling. Trim overhang to 1 inch. Fold dough of both dough pieces under, even with rim of pie pan. Pinch gently to seal; flute edge or press firmly together with fork tines. Brush with 1 teaspoon water; sprinkle with cinnamon sugar. Cut 3 (1-inch) steam vents in center.

5. Bake 50 minutes or until crust is golden brown and juices begin to bubble through steam vents. Cool on wire rack.

8 servings

PER SERVING: 450 calories, 22 g fat (13 g saturated fat), 55 mg cholesterol, 315 mg sodium, 4 g fiber