Apple pie

Directions

• In a large bowl, mix the flour, salt and sugar.
• Add the cold butter and use a pastry cutter or your fingers to mix until you have a coarse crumb texture.
• Add the ice water, one tablespoon at a time, mixing until the dough starts to come together. 
  Don’t overmix.
• Divide the dough into two parts, form discs and wrap them in plastic wrap. 
  Refrigerate for at least 1 hour.
• In a bowl, combine the apple slices, sugar, cinnamon, nutmeg (if using) and lemon juice.
• Let the mixture sit for about 15-20 minutes so the apples release some juice.
• Drain the excess liquid from the bowl and mix the apples with the wheat flour. 
  This will help thicken the filling while cooking.
• Preheat the oven to 200°C.
• On a floured surface, roll out one of the dough discs until it is approximately the size of your pie pan.
• Transfer the dough to the pie pan, pressing it lightly into the bottom and sides.
• Place the apple filling over the dough.
• Roll out the second disk of dough and cut it into strips to make a grid pattern over the filling or cover the entire pie with the entire disk.
• Seal the edges of the dough, pressing with a fork or making a decorative pattern with your fingers.
• Bake the pie in the preheated oven for about 40-50 minutes, or until the pastry is golden and the apple filling is bubbling.
• Remove the pie from the oven and let it cool slightly before serving.
• Serve the apple pie alone or with a scoop of vanilla ice cream.