Double Apple Pie

1. Prepare the Dough

In a food processor, pulse together all-purpose flour, kosher salt, and cold cubed unsalted butter until the mixture resembles coarse crumbs.

2. Add Liquids to the Dough

Mix vodka with ice water and gradually add it to the dough mixture in the food processor until it forms a cohesive dough.

3. Chill the Dough

Divide the dough into two disks, wrap in plastic, and refrigerate for at least one hour.

4. Pre-bake the Crust

Roll out the larger disk of dough, line the pie plate, and chill in the fridge. Pre-bake with pie weights or dried beans at 400 degrees Fahrenheit for 15 minutes, remove weights, and bake for another 5 minutes.

5. Prepare the Filling

Combine peeled, cored, and thinly sliced apples with granulated sugar, brown sugar, quick-cooking tapioca, cinnamon, nutmeg, a pinch of kosher salt, lemon juice, and apple butter.

6. Weave the Lattice and Bake

Roll out the remaining dough and cut into strips. Weave the strips over the filling, brush with cream, sprinkle with sugar, and bake on a lined sheet at 400 degrees Fahrenheit, then reduce to 350 degrees and bake until done.

7. Cool the Pie

Allow the pie to cool on a wire rack for at least 2 hours to set the filling before serving.