1) For crust, cut up the butter into little cubes and stick it in the freezer for at least an hour. You want it frozen. The key to good dough, I learned this time around, is keeping everything very cold. That keeps the butter in chunks and therefore creates an awesome flaky crust.
2) Take out the butter after an hour and put it in a food processor with the dry ingredients and pulse. I don’t have a large food processor so I had to work in two batches. If you don’t have a food processor you will have to wait a bit for the butter to melt before you can blend it with the other ingredients. Or you could maybe chop it up with a knife.
3) Add your water next, one tablespoon at a time. I have no idea how much it will take but you don’t want to add too much. When your dough is holding together, split it into two balls, wrap them in saran wrap, and back in the freezer. You want that butter to re-solidify. You can leave them in the freezer for infinity or at least one hour.
4) For filling, peel apples and slice. Toss apples with other ingredients in a colander. Let drain for a few minutes.
5) Remove dough from fridge and roll out into a 10-inch circle. Transfer dough to pie pan and fill with drained apple filling. Top with second pie crust. Crimp edges of crust so it’s sealed around the edges.
6) Bake the pie at 375 degrees F. for about an hour. If the crust is getting too brown, feel free to wrap some foil around the outer part so it doesn’t burn.
7) Let pie cool for at least 30 minutes before slicing and serving.