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PdfPut the butter in the freezer for a while and then grate it.
Mix the grated butter into the flour until the largest lump of cold butter is as small as a pea.
Work the mixture by hand quickly to avoid warming the butter.
Pour some very icy ice water into a well in the mixture, being careful not to overwater.
Mix until you have a flaky pastry that will fall apart a little but mostly hang together.
Refrigerate or freeze the dough until ready to use.
Core and cut the apples into pieces, mix with sugar and optional ingredients.
Preheat the oven to about 350-375 degrees Fahrenheit (190 degrees Celsius).
Roll out the pie crust using a wine bottle or rolling pin, ensuring it doesn't stick.
Place the bottom crust in the pie pan, add the fruit filling, and cover with the top crust.
Trim and seal the edges of the crust.
Make incisions in the upper crust for steam to escape.
Bake until the upper crust is browned and flaky, usually 45 minutes to an hour.