Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, cubed and frozen
  • 1 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 8 tbsp ice-cold vodka
  • 6 large Granny Smith apples, cored and sliced 1/8-inch thick
  • 0.75 cup light brown sugar, packed
  • 4 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch

Instructions:

  1. Pulse flour, salt, and sugar in a food processor. Add frozen butter cubes and pulse exactly 8 times until pea-sized bits remain. Drizzle in ice-cold liquid one tablespoon at a time until the dough just holds together when squeezed. Divide into two discs, wrap in plastic, and chill for at least 30 minutes.
  2. Melt 4 tbsp butter in a large skillet over medium-high heat until it smells nutty and turns mahogany. Toss in unpeeled apple slices, brown sugar, and spices. Sauté for 5–7 minutes until liquid turns into a thick syrup. Stir in the lemon juice and cornstarch slurry, then remove from heat to cool completely.
  3. Roll out one disc of dough and fit into a 9-inch deep-dish glass pie plate. Pour in the cooled apple mixture. Roll out the second disc, place over filling, and crimp edges to seal. Cut vents in the top crust. Bake at 400°F (205°C) for 45-50 minutes until the crust is mahogany and the filling is bubbling.