Apple Pie

Crust: Mix flour and lemon zest together with wire whisk in a medium bowl. With pastry cutter or 2 knives, cut in butter with flour until dough resembles coarse meal. Add ice water and blend until dough can be gathered into a ball. Divide dough in half, flatten into disks, and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour or until firm. Filling: Combine sugar, cinnamon and cornstarch with a wire whisk in a large bowl. Add apples to sugar mixture and toss with a wooden spoon until dry ingredients coat the apples completely. Preheat oven 400 degrees. On a floured surface use a floured rolling pin to roll out one piece of dough into a circle 11 inches in diameter. Fold the crust in half, then in quarters. Place point of folded crust in center of a 9 inch pie plate and carefully unfold. Trim excess dough, leaving about 3/4 inch hanging over edge of plate. Spoon in the apple filling and sprinkle the butter pieces on top. To prepare top crust: Roll out second piece of dough into a circle 10 inches in diameter. Again, fold in half, then quarters, and place on top of filling. Fold extra crust of the top layer over the bottom layer. Crimp layers together decoratively. Cut several steam slits in pie top, brush with egg wash, and sprinkle with 1 tablespoon of sugar. Place pie on center rack of oven. bake for 20 minutes, then reduce heat to 350 degrees. Bake an additional 30 minutes, or until crust is deep golden brown and filling bubbling through steam slits. Remove from oven and cool to room temp. on rack.