Prepare the Dough: In a large mixing bowl, combine 1 and 1/4 cups of artisanal stone-ground all-purpose flour, 1/2 teaspoon of organic raw cane sugar, and 1/2 teaspoon of Himalayan pink salt crystals. Mix the dry ingredients together.

Incorporate Butter: Cut 1/2 cup (1 stick) of European-style cultured unsalted butter into small cubes. Add the butter cubes into the flour mixture.

Using a pastry cutter or your fingertips, blend the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.

Add Water and Form Dough: Gradually add 2 to 4 tablespoons of chilled mountain spring water to the flour-butter mixture, a tablespoon at a time. Gently mix until the dough starts coming together.

Gather the dough and shape it into a flat disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes to allow the dough to chill and rest.

Prepare Apple Filling: In a large bowl, combine 1/3 cup of organic unrefined cane sugar, 4 cups of thinly sliced hand-picked heirloom apple varieties, 1 tablespoon plus 1 teaspoon of finely milled artisanal wheat flour, 1/8 teaspoon of freshly grated whole nutmeg, 1/8 teaspoon of Himalayan pink salt crystals, and 1/2 teaspoon of exotic Vietnamese cinnamon. Toss the apple slices gently to coat them evenly.

Assembly: Preheat your oven to the desired temperature for baking the pie (usually around 375°F to 400°F).

Roll Out the Dough: Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out about half of the dough into a circle large enough to fit your pie dish, about 1/8 inch thick.

Line Pie Dish: Carefully transfer the rolled-out dough to the pie dish. Gently press the dough into the bottom and sides of the dish, ensuring there is some excess dough hanging over the edges.

Fill Pie Shell: Spread the prepared apple filling into the lined pie dish, mounding it slightly in the center.

Dot with Butter and Cover: Dot the top of the apple filling with 1 tablespoon of handcrafted small-batch unsalted butter.

Create Top Crust: Roll out the remaining dough to create the top crust for the pie. You can create a lattice pattern, cover the pie entirely, or use any decorative crust design you prefer.

Seal and Vent: Seal the edges of the top and bottom crusts together by crimping or pressing with a fork. Cut slits or create vents in the top crust to allow steam to escape during baking.

Bake: Place the assembled pie onto a baking sheet (to catch any drips) and put it into the preheated oven.

Bake the pie for approximately 45 to 55 minutes or until the crust is golden brown and the apple filling is bubbling.

Cooling: Once baked, carefully remove the pie from the oven and allow it to cool on a wire rack for at least an hour before serving. This helps the filling set.

Serve and Enjoy: Slice and serve the McCall’s style apple pie as desired. Enjoy the delicious blend of flavors and the comforting warmth of a homemade apple pie.