Apple Pie with a Shortbread Crust

"But the crust is the best part!!" Or at least that's what I always say, followed by wishing there was a bit more of it.  This Apple Pie with a Shortbread Crust levels out the playing field in the American classic between its filling and its often forgotten friend. The lightly sweetened apples provides the comforting flavor, while the buttery shortbread crust shares the spotlight. For those who simply love pie, give it a try; for those who also love crust, this pie is a must!!

Ingredients

Servings: 12 slices

Prep Time: ~35 min

Crust
3 Cups All-Purpose Flour
1 Cup Butter, Unsalted + 2 Tbsp, chilled
2 Tbsp Sugar, Granulated
~1/4 Cup Water
1/2 Tsp Salt

Filling

6-7 Red Apples, Medium, peeled, sliced

2 Tsp Cinnamon, Ground

1/2 Cup Sugar

4 Tbsp Butter, melted

4 Tbsp All-Purpose Flour

Preheat oven to 350 degrees.

Crust: In a large mixing bowl, combine the flour, sugar, and salt with the butter. As the dough gets crumbly, sprinkle with water, 1 tablespoon at a time, until the dough becomes clay-like. If the dough becomes too soft, refrigerate for 10 minutes before resuming. Add more flour ONLY if dough is too wet and unworkable. Press half of dough into a 9" pie pan to its edges and poke holes in the bottom with a fork. Bake at 350 degrees for 10 minutes, or until edges brown slightly.

Filling: Peel and slice the apples and toss with the cinnamon, sugar, melted butter, and flour. Fill the pie dish and cover with the remaining crust. Bake at 350 degrees for ~1 hour; Broil for 2-3 minutes to brown the top crust if necessary.