Crust: Flour, Salt, Sugar, Butter, Water Filling: Apples, Butter, Flour, Apple Cider, Sugar, Vanilla, Spices
Combine flour, salt, and sugar. Using pastry cutter or clean hands, cut in butter until dough mixture resembles coarse crumbs, with small pea-sized butter chunks in the dough.
Add 1/4 cup of the ice-cold water, and gently knead until dough comes together – if needed, add 1 TB at a time of additional cold water as needed, just until mixture is pliable and holds together.
Divide into 2 even dough balls. Press them into discs with smooth edges, wrap them in plastic and chill.
On a lightly floured surface, roll first disc to fit bottom and sides of a 9″ pie pan, with 1/2″ overhang evenly beyond pan edges. Roll the other disc to fit over top of pie pan with 1″ overhang all around edges.
Melt butter in a saucepan over medium-low heat. Stir in flour. Add juice, both sugars, vanilla, cinnamon, and nutmeg. Bring to low boil and remove from heat.
Combine apples with warm sauce, reserving about 1/4 cup for brushing over top crust. Transfer apple pie filling into the pie pan. Place top crust over filling and tuck excess edges of top crust under edges of bottom crust. Crimp tightly around edges for a tight seal. Cut slits on top.
Brush reserved sauce over top crust. Sprinkle coarse sugar generously in an even layer over crust. Sprinkle a pinch of cinnamon on top.
Place pie on a baking sheet and bake 15 minutes. Reduce oven to 350F and bake about 50-55 minutes, or until top crust is golden brown and crisp. Check halfway through bake time – if edges are browning too quickly, use a pie crust shield or tent loosely with foil.
Slice and Serve.....