Lina Buitrago’s My favorite spiced apple pie

For the crust

2 1⁄2 cups of all-purpose flour, plus more for rolling

1⁄4 cup sugar, plus more for sprinkling

3⁄4 teaspoon salt

3⁄4 cup, (11/2 sticks) cold unsalted butter, divided

1 large egg, beaten

4 tablespoons cold water

For the apple filling

4 pounds golden delicious apples, about 9 apples, peeled, cored and sliced Juice of half a lemon

2⁄3 cup sugar

1⁄4 teaspoon ground cinnamon

1⁄4 teaspoon ginger

1⁄4 teaspoon salt Pinch of nutmeg

1⁄2 cup, (1/2 stick) unsalted butter

1⁄4 cup all-purpose flour

1⁄2 teaspoon vanilla extract Zest of one lemon

To make the dough

1. In the bowl of a food processor fitted with a blade attachment, add flour, sugar and salt, pulsing to combine. Add 1/4 cup butter into dry ingredients, pulsing to combine. Add the remaining ½ cup butter, pulsing until butter resembled pea size bits. Add egg and gradually add cold water through feed tube, mixing until dough just comes together.

2. Divide dough in 2 equal balls, roll and flatten into discs, wrap with plastic wrap and refrigerate at least 1 hour and up to 2 days.

To make the filling

1. Place sliced apples in a large bowl. Squeeze lemon juice over apples and toss with sugar, cinnamon, ginger, salt and nutmeg.

2. Using a large saucepan over medium high heat, melt butter. Add apple mixture and simmer for 2 minutes. Reduce to medium and cook 10 minutes, stirring occasionally.

3. Add flour, vanilla and lemon zest, stirring to combine. At this point, it should look like a compote. Remove from heat and set aside to cool completely.

To assemble the pie

1 Heat oven to 475 degrees F. Position oven rack in lower third. On a clean, floured surface, roll a disc of pie dough into a 12-inch circle. Transfer to a 9-inch glass pie pan, press the dough gently into the bottom and up the sides of the pan allowing excess dough to drape over the edge. Roll remaining disc into a 10-inch circle.

2. Fill the bottom crust with the prepared apples, mounding the slices slightly in the center.

3. Place remaining circle of dough on top of the apples. Pinch the edges together to seal the crust and create a ruffle edge. Refrigerate 20 minutes.

4. Sprinkle top of pie with sugar. Using a paring knife, cut 6-8 small steam vents.

5. Place pie on a baking sheet and cook for 15 minutes. Reduce oven temperature to 375 degrees F and bake until golden brown, about 50 minutes. If edges get too dark, cover with a band of foil. Cool on a wire rack.

Makes 8 slices

Nutrition information per serving: 623 calories, 42% calories from fat, 30g fat, 18g saturated fat, 100mg cholesterol, 87g carbohydrates, 48g total sugar, 48g added sugar, 6g protein, 303mg sodium, 5g fiber