American Apple Pie 

Filling
Wash well, dry, peel and cut the apples into thin slices, disregarding the skin and the core (handles and seeds).
In a deep bowl, place the apples, sugar, spices, salt, lemon and orange juice and mix well.
Let the mixture soak for at least 30 minutes to get the taste right.
While the apples are macerating, prepare the dough.
Pasta
In a deep bowl, sift the flour, sugar, cinnamon and salt and add the butter.
Mix until it becomes a flour (use your fingertips, two knives, a spoon or even an electric mixer).
Add the water little by little, just enough to turn it on, and gently work the dough with your fingertips until it is smooth and homogeneous. There is no need to knead a lot or knead the dough.
Divide the dough into two pieces, one slightly larger for the bottom and sides of the pan, the other smaller for the topping.
Wrap each part in plastic wrap and refrigerate to rest for at least 30 minutes.
Assembly
Preheat the oven to 180 degrees (medium)
After resting, on a lightly floured surface, open the largest half of the dough with a rolling pin until a thickness of around 3mm is obtained. Keep the other half of the dough in the refrigerator until it's time to cover the pie.
Line the bottom and sides of a refractory or round shape, leaving about 1.5 cm left to finish.
On the dough, place the mixture of macerated apples to which the two tablespoons of wheat flour were well mixed.
Over the apples, spread the butter into small pieces.
Remove the smaller part of the dough from the refrigerator and open it in the same way as the first.
Cover the apple filling with it, leaving a small amount of dough left over to finish.
Join the edges of the cover to the base with your fingers (in the same way that the “repulgue” of the empanada is made - CLICK HERE and see how it is done). If you prefer, use a fork.
Make a few cuts in the dough so that the internal steam formed while the pie is baking can escape.
Sprinkle the pie with a mixture of cinnamon and refined sugar.
Take to a preheated oven at medium temperature and bake the pie for 50 minutes, or until the crust is golden brown.
Serve lukewarm with whipped cream or vanilla ice cream - Apple Pie a la Mode - in the United States, “a la mode” is the pie served with a scoop of ice cream (usually vanilla) on top.

Tips:
1- in the pie dough, you can replace the ice water with some other liquid of your choice such as milk, cognac, rum, cachaça, black tea or even orange juice.

2- if you don't like the sour apple or don't find it, or the sweetest ones are on sale, use them without fear. Just add the juice of a lemon to the orange or tangerine juice when macerating the apple. It looks just as good.
3- if you like it, you can put more than a teaspoon of cinnamon in the pie dough. Even a tablespoon, for those who like a sharp cinnamon flavor is excellent.

4 - to facilitate the handling of the dough, you can open it between two sheets of parchment paper (or two silicone plates, or two thick plastics).

5- even with all the technique in the world it can be complicated to line a baking sheet by opening the dough as the costume requires. So don't be shy about lining it up, squeezing it with your fingertips, just making sure it is homogeneously thick, not too thick, and that there is no hole to keep the juice from filling up under the dough.

6- if lining the base can be complicated for those who don't have much practice, covering can be even worse. But it is not for anyone to be discouraged by this, quite the opposite - the idea is to lose fear and venture into the kitchen. So, if you have trouble covering the pie with the entire dough, you can use strips of dough to make a braid, or use cutouts with figures for example. Feel free to let your creativity run wild.

See below for some suggestions and get to work. This pie is very tasty, but very much !!!