Here are my notes, suitable for future students:
PIE CRUST (Leo style)
2.5 cups unbleached FLOUR
1 tsp SALT
1/3 cup SUGAR (a little less)
STIR
Add 2 sticks cold BUTTER: cubed or grated if frozen
MIX lightly with hands until barely blended
Mix together 1 cup cold WATER with 2 Tbsp VINEGAR
Add water 1 spoon at a time, stir with fork
Continue until barely holds together.
WRAP in plastic wrap, CHILL (1 hour).
APPLE PIE (Leo style)
8 peeled and cut up APPLES (Granny Smith)
1/2 cup FLOUR
1 cup SUGAR
1 Tbsp CINNAMON
1/2 tsp NUTMEG
1/2 tsp SALT
MIX with fork.
POUR over apple pieces.
MIX by hand until apples are coated.
ROLL OUT bottom crust sandwiched between sheets of floured plastic wrap.
PLACE in pie pan.
ADD APPLE mixture piled high. (It cooks down)
2 Tbsp cubed BUTTER. DOT top of apples.
ROLL OUT top crust.
Add to pie and TRIM off excess dough leaving 1 inch margin.
CRIMP, then use a fork to poke vent holes.
BRUSH with MILK or CREAM.
SPRINKLE with sugar.
BAKE at 375° for 10 minutes.
Reduce heat to 350° and continue baking until done. (50 to 60 minutes)
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