A classic apple pie recipe served best warm with a scoop of vanilla ice cream.
First make your pastry:
Whisk the flour, sugar and salt together in a large bowl.
Using a grater, grate the frozen butter into the flour and toss lightly with your fingers until it’s thoroughly combined.
Sprinkle in the ice water and stir with your fingers, mixing and firmly kneading until the dough comes together in a ball.
Divide dough into 2 pieces, with one piece a bit bigger than the other.
Wrap in plastic wrap, flatten and chill for at least 30 minutes, or even overnight.
Remove the pastry from the refrigerator and allow it to warm for 10 minutes at least.
Lightly flour your hands, the rolling pin, your work surface and the dough.
Roll out the larger pastry piece into a circle large enough to slightly overlap the edges of a 9-inch glass deep-dish pie dish.
As you roll, you can continue to lightly flour the dough as it gets larger and then flip it over and continue rolling.
Transfer the dough to the pie dish by folding it into quarters then unfolding it in the dish.
Preheat your oven to 375°F.
Prepare the filling:
Toss the apple slices with the brown sugar, flour and cinnamon. Add the apple mixture to the bottom crust. Roll out the remaining smaller piece and carefully place it over the top of the pie.
Roll and crimp the edges of the dough together, tightly sealing them. Poke a few vent holes into the top of the pie and place on the bottom rack of oven.
Bake for an hour or so, until the crust is golden and the juices are bubbling.
Serve warm with vanilla ice cream.