I make everything from scratch. I'd probably grind my own flour, given the chance. This blog is for (hopefully) easy-to-follow recipes so that anyone who stumbles upon it might enjoy the things I've been making, and better yet, enjoy making them as much as I do.
Whisk the flour, salt, and sugar in a medium mixing bowl. Add the butter a bit at a time and mix with a pastry cutter until it looks like fine crumbs, with pieces no bigger than peas. Sprinkle the ice water over the crumbs and mix by pressing down with a rubber spatula. You can add an extra tablespoon or two of ice water if it won't come together.
Divide the dough in half. Form into 5" disks and wrap with plastic wrap. Refrigerate at least one hour.
After the dough has had time to chill, Preheat the oven to 375º. Take one piece of dough out and place between two sheets of parchment paper. With a rolling pin, roll it out to a 12" circle, then carefully roll it around the rolling pin. Hold the rolling pin just above the pan and carefully unroll the dough into place. Press down lightly to fit the dough into the pan, then cut excess off edges. Prick the bottom of the crust to reduce risk of bubbles when it bakes.
Cut up 5 apples, toss them in a sauce pot with about 1/2 cup of sugar and a few tablespoons of corn starch and a splash of water. Simmer and occasionally stir over medium/high heat until the apples are caramelized, let them cool a bit then throw them into the crust and do whatever fancy work you want with the top layer of crust.
Brush the top with a mix of egg whites & water, then sprinkle with sugar before baking.
Bake for 25-30 minutes or until lightly browned around the edges. Sometimes it takes 40.