For the pie crust: Mix together the flour, sugar and salt in a stand mixer or with an electric hand mixer on medium speed. Gradually add in the butter until the dough reaches a sand-like consistency, and then slowly drizzle in the ice water 1 tablespoon at a time until a dough ball forms. Turn the dough out onto a floured surface and knead 5 for minutes. Cover and let rest in the refrigerator overnight.
Preheat the oven to 350 degrees F.
Cut the dough into 2 pieces and roll out one large enough to fill the bottom of a pie pan and one large enough to top the pan on a lightly-floured surface.
For the apple filling: Mix the apples, brown sugar, cornstarch, cinnamon, salt and allspice together in a large mixing bowl.
Fit the bottom crust into the pie pan and fill with the apple filling, and then top with the top crust. Bake about 38 minutes, and then let cool slightly before serving warm with a scoop of vanilla ice cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Butcher Bar