Q: With a pastry blender or fork, cut the butter into the flour until it forms tiny balls with the flour. Then slowly add the water. with floured hands until a large dough ball forms. Split the ball in half and wrap one of the pieces in plastic wrap. Place the wrapped dough in the refrigerator. An alternative is to wrap both of the dough balls and refrigerate them for 30 minutes before proceeding to the next step. Make a circle shape about 2 inches (5.1cm) larger in diameter than the pie pan. Some people prefer to place a layer of plastic wrap on top of the dough as it's being rolled so that it wouldn't stick to the rolling pin. Do this by wrapping the dough completely around the rolling pin. Fit it into the pan, pressing it against all the sides. Leave about 14 inch (0.6cm) of extra dough over the pie pan. Peel and slice the apples into pieces about 1/8 of an inch thick or chop them into 1/2" cubes. Put them into a large bowl and mix with sugars (white and brown), salt, lemon juice, flour, nutmeg and cinnamon. Drain apples for 20 minutes and then heat the liquid produced along with 3 cubes of butter in the microwave until it's reduced to third of its volume and becomes thicker (prevents a soggy crust). Sliced top. Gently fold it in half and make 4 to 5 half inch long slices along the fold and 4 slices in the center of the folded piece. These will allow the filling to breath and not break through the sides. Unfold the top crust set it aside. Lattice top. Cut the rolled out dough into as many 1" wide strips as it will yield. Spread it out with the back of a spoon. There should be enough filling to fill the entire pan and stack up above the edge at least an inch in the center. Sliced top. Lay the sliced top crust over filling. Cut off the excess edges with a butter knife. Take both thumbs facing each other and place them over the edge. Push thumbs down and towards each other. Do this around the entire pie to seal it. Lattice top. Place the pastry strips across the top of the apples in a criss-cross pattern, then weave them together to create a lattice effect. Cut off the overhanging excess pastry and press the edges down into the rim as previously described. This will help to brown the crust. Dust cinnamon and sugar over the top crust for an extra touch. Turn down the oven to 375F (190C) for 45 minutes. Remove when top crust is golden brown.
A: Preheat the oven to 400F (200C). Make sure you have a clean, spacious counter top available for kneading and rolling out the dough. Place the flour, salt, and butter in a large bowl. Knead Begin to roll the dough out on a floured counter-top. Lift the flattened dough off the counter-top slowly. Unroll the dough over the pan, being careful not to let it tear. Cut off the overhanging edges. Place the pie shell in the refrigerator. Make the filling. Roll out the remaining ball of dough on a floured surface, just like you did before. Remove the pie shell and filling from the refrigerator. Pour the filling into the pie shell. Brush the edges of the pie shell with a beaten egg. Lay the top crust over the pie. Sprinkle milk over the top or brush the lattice with the egg wash. Bake at 400F (200C) for 15 minutes. Allow the pie to cool for 45 minutes to one hour at room temperature before serving. Finished.

Q: Thoroughly wash any fruits or vegetables you will use to remove dirt and debris. First, rinse the produce in cold water for a few seconds. Next, scrub any hardy produce with a vegetable brush to remove stubborn dirt. Hardy produce includes potatoes, carrots, and ginger. The FDA does not recommend the use of detergents, soap, or commercial produce washes when cleaning vegetables. Consider what size would be best for your chutney. For example, if you're planning on pureeing your chutney, the size of the vegetable isn't important. Alternatively, if you're not going to puree it, consider cutting the vegetables into easy-to-eat, uniform cubes. Some fruits and vegetables have a thick, inedible skin. If this is the case, peel the skin and dispose of it. For example, mangoes need to be peeled, while tomatoes do not. Remove and discard any bruised and inedible parts of the produce. Combine the vinegar, sugar, base produce, and seasonings into your stock pot. Gently stir the mixture to incorporate the ingredients. Next, place your stock pot on the stove. If you want to add any inedible seasonings such as whole cloves, wrap them in cheese cloth and secure them with cooking string. The bundle will be easy to remove after the cooking is finished. Cheesecloth and cooking string can be purchased at most gourmet grocery stores, cheese making suppliers, and online. Continue to heat the mixture for ten to fifteen minutes over medium-high heat. Bring the mixture to a boil, stirring continuously. After the mixture begins boiling, the sugar will dissolve into the vinegar. After the sugar dissolves, reduce the heat to medium low. Allow the mixture to simmer for 45 minutes to an hour. Test the thickness of the mixture before removing it from the heat. You should be able to remove a spoonful of the chutney to create a small crater without any liquid filling it in. A mixture is simmering when there are small active bubbles forming around the pot. If the mixture is too active, reduce the heat. If there are no bubbles forming at all, raise the heat slightly. Allow the chutney to cool for ten to fifteen minutes, stirring occasionally. If desired, use a stick blender to safely puree the chutney. If you decide to use a blender, puree the food in small batches and cover the blender in a towel. Otherwise, the blender will spray hot chutney everywhere. Remember to pick out any inedible whole seasonings such as bay leaves or cloves.
A: Wash your produce. Cut the vegetables into chunks. Place the ingredients into the stock pot. Bring the mixture to a boil. Simmer until the mixture becomes thick. Turn off the heat.

Q: The sooner that you get in contact with an insurance agent, the sooner your claim can be processed. Your protection will depend on your coverage, and your insurance agent will be able to get the process started. List all of your damaged property before beginning the cleanup process. Include pictures and video evidence if possible. Let your claims adjuster know when you are disposing of health hazards, such as contaminated food. It can still be claimed, so they need to know about it. Ask about keeping samples. Sometimes you will need to keep samples of damaged property, such as a piece of rug, for claim purposes. During the cleanup process, keep receipts for all of your supplies and any services that you hire. Even motel bills for nights you can't stay in the house count.
A:
Call your insurance agent. Make a list. Keep all of your receipts.