INGREDIENTS:

CRUST

2 ½ CUPS FLOUR

1 TBSP. SUGAR

1 TSP. SALT

1 CUP UNSALTED BUTTER, COLD (CUT INTO ½ INCH CUBES)

½ CUP ICE COLD WATER PLUS ADDITIONAL AS NEEDED

FILLING

10-12 APPLES PEELED, CORED, AND SLICED (MIX OF GRANNY SMITH AND FUJI OR GALA, OR ALL THREE!)

½ CUP BROWN SUGAR

1/3 CUP WHITE SUGAR

2 TSP CINNAMON (TO TASTE)

1 TBSP FRESH LEMON JUICE

1 TBSP COCA-COLA

1/2 TSP FRESHLY GRATED NUTMEG

2 TBSP TAPIOCA FLOUR

DIRECTIONS:

PREHEAT OVEN TO 350*

START WITH MAKING THE CRUST. COMBINE FLOUR, SUGAR AND SALT IN A LARGE MIXING BOWL. ADD THE BUTTER. USING A PASTRY CUTTER OR TWO FORKS CUT THE BUTTER INTO THE MIXTURE UNTIL IT RESEMBLES COARSE MEAL, SIMILAR TO BREAD CRUMBS. ADD THE WATER. STIR WITH SPATULA UNTIL LARGE CLUMPS FORM. REMOVE FROM BOWL. WITH HANDS FOLD THE DOUGH INTO ITSELF UNTIL THE FLOUR IS FULLY INCORPORATED. FORM INTO A BALL. DIVIDE DOUGH IN HALF. FLATTEN EACH HALF INTO 1-INCH THICK DISCS WITH HANDS. WRAP EACH HALF IN PLASTIC WRAP. REFRIGERATE FOR AT LEAST 1 HOUR. WHILE WAITING PREPARE FILLING.

FOR THE FILLING, I LIKE TO USE A MIX OF GRANNY SMITH APPLES AND THEN A SWEETER APPLE SUCH A FUJI, GALA, OR HONEYCRISP. SOMETIMES I USE 3 VARIETIES, OR YOU CAN ALSO USE ALL GRANNY SMITH. PEEL, CORE, AND SLICE THE APPLES AND PLACE THEM IN A LARGE MIXING BOWL. ADD WHITE AND BROWN SUGAR, CINNAMON, FRESH LEMON JUICE, COCA-COLA AND NUTMEG. STIR WELL. LET THE APPLES SIT AND ABSORB THE SUGAR AND SPICES FOR ABOUT 30 MINUTES. JUICE WILL ACCUMULATE ON THE BOTTOM OF THE BOWL. ADD THE TAPIOCA FLOUR TO THICKEN IT UP. STIR.

REMOVE ONE DISC OF PIE CRUST FROM THE REFRIGERATOR, FLOUR THE COUNTERTOP AND ROLL OUT DISC INTO A 12-INCH CIRCLE. CAREFULLY PLACE CRUST ON THE BOTTOM OF A 9-INCH PIE PLATE. GENTLY PRESS TO LINE THE BOTTOM AND SIDES OF PIE PLATE. ADD APPLE FILLING. ROLL OUT SECOND DISC AND PLACE ON TOP OF FILLING. TRIM THE EXCESS DOUGH WITHIN ½ INCH OF THE EDGE OF THE PIE PLATE. PRESS AND SEAL THE TOP CRUST TO THE BOTTOM CRUST. FLUTE EDGES WITH THUMB AND FOREFINGER OR PRESS WITH FORK. USING A PASTRY BRUSH, BRUSH THE TOP CRUST WITH A THIN LAYER OF CREAM. TOP WITH A SPRINKLE OF TURBINADO SUGAR. SCORE THE TOP OF THE CRUST 3-4 TIMES TO ALLOW STEAM TO ESCAPE.

BAKE AT 350* FOR ABOUT 1 HOUR OR UNTIL FILLING IS BUBBLY AND CRUST IS GOLDEN.