Step 1

1 Make the crust and cutouts: In a large bowl, whisk together the flour and salt

Step 2

2 Add the butter, tossing the cubes through the flour until each individual piece is well coated

Step 3

3 “Cut” the butter into the flour by pressing the pieces between your fingers, flattening the cubes into big shards

Step 4

4 As you work, continue to toss the butter through the flour, recoating the shingled pieces

Step 5

5 Continue to cut the butter into the flour just until the pieces of butter are about the size of walnut halves

Step 6

6 Make a well in the center of the flour mixture

Step 7

7 Add the ice water to the well and, using a tossing motion with your hands, start to mix the two together (this begins to combine the ingredients without creating too much gluten)

Step 8

8 As the flour begins to become hydrated, you can start to use more of a kneading motion — but don’t overdo it, as this will make the dough tough

Step 9

9 Add more water as needed, about 1 tablespoon at a time, until the dough is properly hydrated

Step 10

10 The dough should be uniformly combined and hold together easily, but it won’t look totally smooth

Step 11

11 (Pie dough that is too dry may have sort of a “dusty” appearance, or pockets of un-hydrated flour

Step 12

12 It will not hold together and will appear crumbly

Step 13

13 Pie dough that is too wet will feel sticky or tacky to the touch, and is often smoother and/or lighter in color

Step 14

14 )

Step 15

15 Divide the dough in half and form both halves into even disks

Step 16

16 Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes and up to 2 days

Step 17

17 Roll out the crust: Lightly dust a work surface with flour, and lightly dust a rolling pin, if desired

Step 18

18 Roll out the dough to about 1/4-inch thickness, about 12 inches in diameter, rotating it as you work to prevent it from sticking

Step 19

19 To transfer the dough to the pan, gently roll it up around the pin, then unfurl it into a 9-inch pie plate

Step 20

20 Using scissors, trim away the excess dough, leaving about 1/2-inch overhang around the outside edge of the pie plate

Step 21

21 Tuck the overhang under, pressing gently to make it flush with the edge of the pie plate and crimp as you like

Step 22

22 Position a rack in the center of the oven and preheat to 425 degrees

Step 23

23 Using a fork, dock the crimped crust and chill well, at least 30 minutes

Step 24

24 Cut a square of parchment paper slightly larger than the diameter of the pie plate and press it into the base of the crust

Step 25

25 Fill with pie weights to the top inner rim of the pie plate

Step 26

26 Bake for 15 to 17 minutes, or until the edges begin to lightly brown

Step 27

27 Remove the parchment paper and pie weights and bake for 2 to 3 minutes more, or until the bottom of the crust appears dry and set

Step 28

28 Transfer to a wire rack and let cool completely before filling

Step 29

29 Lower the oven temperature to 400 degrees

Step 30

30 Make the cutouts: Line a large, rimmed baking sheet with parchment paper

Step 31

31 Lightly flour a work surface and roll out the remaining dough disk to about 1/4-inch thick

Step 32

32 Using a small cookie cutter or pie stamp, cut as many cutouts out of the dough as you can

Step 33

33 Transfer the cutouts to the prepared baking sheet, cover loosely with plastic wrap and refrigerate for 15 to 30 minutes

Step 34

34 (You can use the scraps to reroll up to 2 additional times to get more cutouts

Step 35

35 )

Step 36

36 In a small bowl, combine a few drops of the food coloring (if you’re using gel, you only need about 1/8 teaspoon) and 1 to 2 teaspoons of vodka and, using a small craft paintbrush, mix to combine

Step 37

37 Repeat as desired if you’re making multiple colors

Step 38

38 Remove the dough from the refrigerator and uncover

Step 39

39 Using the brush, apply the “paint” to the surface of the pie dough

Step 40

40 Bake for 10 to 20 minutes, or until the dough appears golden brown on the base (use a small offset spatula to gently lift the dough to check the bottom); the timing will depend on the size of your cutouts

Step 41

41 Cool completely on a wire rack

Step 42

42 Make the filling: In a Dutch oven or large, heavy-bottomed pot over medium heat, melt the butter

Step 43

43 Continue to cook the butter, stirring occasionally, until its solids begin to brown and the mixture smells nutty, 4 to 5 minutes

Step 44

44 Add the apples, brown sugar, lemon juice, cinnamon, vanilla, salt and nutmeg and toss until combined

Step 45

45 Cook, stirring frequently, until a smooth, glossy sauce forms and thickly coats the apples, 4 to 5 minutes

Step 46

46 In a medium bowl, whisk the granulated sugar and flour until combined

Step 47

47 Sprinkle this mixture over the apples in the pot and stir well to combine

Step 48

48 Continue to cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, resembling a caramel sauce

Step 49

49 Transfer to a large bowl, cover and cool completely

Step 50

50 Transfer the cooled pie filling to the par-baked crust and place in the oven

Step 51

51 Bake for about 35 minutes, or until the filling appears a bit matte on the surface

Step 52

52 If needed, cover the crust edges with foil to prevent over-browning

Step 53

53 Transfer the pie pan to a wire rack and let cool slightly, about 10 minutes

Step 54

54 Decorate the warm pie with the cooled cutouts — they tend to “stick” to the filling a bit better, which can allow for easier slicing