Butter Crust Apple Pie

This one works really well

2 1/2 cups (325 grams) all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar, optional

1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)

6 to 8 tablespoons ice water

Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.
Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
Cut the butter into the flour, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.
Add remaining 1 cup of flour. Work butter and flour until flour is evenly distributed. (Dough should look crumbly with pea-sized pieces).
Sprinkle 6 tablespoons of ice water over mixture. Using a spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.
Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.
Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
Against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.

For the filling well thats the simple part

Combine sugar and cinnamon to taste

Grab a bunch of brown sugar

Arrange the apples in layers and sprinkle the sugar, cinnamon and brown suger over top, repeat until you have enough to fill the pan with a good mound to boot.

Toss in a few more butter pieces on the top

Put your top layer of crust over top and put holes in it to let he steam escape.

Place on the lowest rack in your oven in a preheated oven (450), bake for ten minutes then reduce the temperature to 350 and bake for 35 minutes longer.

Done