---------- Recipe via Meal-Master (tm) v8.03
 
      Title: New England Apple Pie
 Categories: Desserts, Pies, Fruits/nuts
      Yield: 8 Servings
 
----------------------FLAKY PIE DOUGH----------------------
  1 1/4 c  Bleached flour
    1/4 ts Salt
    1/8 ts Baking powder
    1/2 c  Unsalted butter; cold
      2 tb Water; cold, up to 3 tb

-----------------------CRUMB TOPPING-----------------------
    1/3 c  Light brown sugar; packed
      1 c  Bleached flour
      6 tb Unsalted butter; melted

--------------------------FILLING--------------------------
  2 1/2 lb Firm tart apples
           - (Granny Smith, Pippin,
           - Golden Delicious, Rhode
           - Island, Northern Spy,
           - as available)
      2 tb Flour
    1/3 c  Granulated sugar and/or
           - light brown sugar
      1 ts Ground cinnamon
      1 ts Lemon zest; finely grated
      3 tb Unsalted butter; cold
 
  Flaky Pie Dough:

  Combine flour, salt, and baking powder in work bowl of food
  processor and pulse 2 to 3 times to mix. Cut butter into 8 pieces
  and add to bowl. Pulse rapidly about 15 times, until mixture
  resembles coarse corn meal and no large pieces of butter remain
  visable. Add 2 tb water and pulse 4 or 5 times to mix checking to
  see if most, but not all, of dough forms a ball. If dough remains
  dry, add remaining 1 tb water, sprinkling it on dough and pulsing
  again 4 or 5 times. Remove dough from processor and quickly form
  into ball with floured hands. Place dough on piece of lightly
  floured plastic wrap. Lightly flour top of dough and cover top with
  plastic wrap. Press with palm of hand to form dough into a 6"
  diameter disk. Refrigerate dough while preparing topping.

  Crumb Topping:

  Combine brown sugar and flour in mixing bowl. Add butter and stir
  in evenly. Set mixture aside 5 minutes. Then, using fingertips,
  break mixture into 1/4 to 1/2" crumbs. Set aside.

  Dough:

  Remove dough from refrigerator and place on flat work surface.
  Roll dough, still between sheets of plastic, to 12" disk. Peel off
  top plastic and ease dough into 9" pie pan. Gently press dough into
  pan and peel off top plastic. Trim excess dough to within 1/2" of
  pan edge, turning excess dough under around edges; flute edges.
  Chill pie shell while preparing Filling.

  Filling:

  Peel, halve, and core apples; cut into 1/2" pieces. Place apples in
  bowl with sugar, flour, cinnamon, and lemon zest, tossing well to
  combine. Place filling in dough-lined pan, mounding it slightly in
  center. Dot filling with butter and cover with reserved Crumb
  Topping. Bake pie on bottom rack 15 minutes at 400°F. Lower
  temperature to 350°F and move pie to middle rack. Bake 20 to
  30 minutes longer, until crust edges are deep golden brown and
  juices just begin to bubble up. Cool pie on rack and serve warm or
  at room temperature.
 
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