Step 1

Begin by preparing the dough. Add flour, salt and butter to a food processor and pulse until a coarse meal is formed.**

Step 2

Add in egg yolks, vinegar, and water and pulse until the dough comes together. Transfer dough to a lightly floured surface and form into a ball. Cut dough in half (you can even weigh the halves to make sure they are even) and wrap each half in plastic wrap. Flatten the wrapped dough balls into discs and refrigerate for 30 minutes.

Step 3

While the dough chills, preheat the oven to 400 F and prepare the filling.

Step 4

Add sugar, brown sugar, flour, salt and cinnamon to a large bowl. Whisk to combine.

Step 5

Peel and thinly slice apples and add to the sugar mixture. Toss to coat.

Step 6

Remove one piece of dough from the fridge. On a floured surface, roll out into a rough rectangle just slightly larger than a 9”x13” pan. You want the dough to hang over the edges of the pan a bit.***

Step 7

Transfer rolled dough to the bottom of the pan and press it down so it lines the bottom and sides.

Step 8

Add in apple filling evenly over the bottom crust, along with any juices that may have accumulated in the bowl.

Step 9

Place the pan in the fridge while you roll out the top crust.

Step 10

Roll out the top crust in the same manner as the bottom.

Step 11

Remove the pan from the fridge and place top crust over the apples.

Step 12

Trim excess dough from the edges if needed, and then press the bottom and top crust together to seal.

Step 13

Prick the top with a fork a few times to vent.

Step 14

Bake on the bottom rack for 20 minutes, then transfer to the middle rack and bake for another for 20-25 minutes until the crust is golden brown.

Step 15

Let cool on a wire rack while you make the glaze.

Step 16

Whisk everything for the glaze in a small bowl until smooth.

Step 17

Immediately pour glaze over the top of the warm apple slice.

Step 18

Carefully spread glaze out all over. Sprinkle with flake salt.

Step 19

Let cool until glaze has hardened and the apple slice is room temperature, at least 1 hour. Slice and serve.