Step 1

1 For the filling: Combine the sugars, cornstarch, cinnamon, nutmeg and salt in a large bowl

Step 2

2 Place the apple slices in a large, high-sided saute pan over medium heat; add the sugar mixture in batches and toss to coat evenly

Step 3

3 Cook for 10 to 15 minutes, stirring often, until the apple slices have softened yet retain their shape

Step 4

4 Transfer to a container; the mixture will be slightly soupy, and the yield is about 8 cups

Step 5

5 Cool, cover and refrigerate until well chilled (or up to 4 days)

Step 6

6 Once chilled, the filling will thicken quite a bit

Step 7

7 For the crusts: Whisk together the flour and salt in a large bowl

Step 8

8 Sprinkle the bits of chilled butter over the flour mixture; use your clean hands to work the butter evenly into the flour

Step 9

9 You can do this by rubbing the butter and flour between the palms of your hands

Step 10

10 (Alternatively, the dough can be processed in the bowl of a stand mixer on low speed; watch it closely so it does not overmix

Step 11

11 ) Once the butter is fully incorporated, the mixture should look sandy

Step 12

12 Sprinkle the vodka over the flour-butter mixture, then do the same with the water

Step 13

13 Combine to form a thick and fairly dry dough that barely holds together

Step 14

14 Knead lightly and divide the dough in half; compress each half into a firm block and wrap in plastic wrap

Step 15

15 Let it sit on the counter for about 1 hour

Step 16

16 Lightly flour a work surface

Step 17

17 Have two 9-inch deep-dish pie plates at hand

Step 18

18 Roll each of the rested blocks of dough into 10-inch rounds with a thickness of 1/4 inch, then line each pie plate with a round of dough, trimming off the excess dough around the edges

Step 19

19 Reserve the remaining dough, pressing and lightly kneading it into one firm ball and again wrapping in plastic wrap and leaving it to rest at room temperature

Step 20

20 Freeze the bottom pie shells for 15 to 20 minutes

Step 21

21 Preheat the oven to 300 degrees

Step 22

22 Line the frozen pie shells with parchment paper or aluminum foil, then fill with a thin layer of pie weights or dried rice or beans

Step 23

23 Bake for 30 to 40 minutes or until the crusts are completely cooked but not browned

Step 24

24 Remove the parchment/foil and weights; bake uncovered for 5 to 7 minutes

Step 25

25 Transfer to a wire rack to cool

Step 26

26 When ready to assemble the pies, preheat to 350 degrees

Step 27

27 Stir the chilled filling to reincorporate its caramelly sauce, then divide the filling evenly between the two pre-baked pie shells

Step 28

28 Roll out the remaining dough (on a floured work surface) into two 10-inch rounds with a thickness of 1/4 inch

Step 29

29 Cover each filled pie shell with a dough round, pressing gently to seal the edges against the inside rims of the baked pie shells (do not lay the dough over the top of the rimmed edges)

Step 30

30 Use a small cookie cutter to cut out a hole at the center of each top round of dough, or use a sharp knife to make small slits at each center, so steam can escape

Step 31

31 Re-roll any dough scraps; use cookie cutters or biscuit cutters to cut out desired shapes

Step 32

32 Brush the top crust with some of the egg wash, then brush both sides of the dough cutouts with the egg wash; arrange them on the top crust, generously overlapping them, especially at the spot where the pre-baked pie shell meets the edge of the top pie dough, pressing them together (the egg wash will act as a binder)

Step 33

33 Sprinkle the top of each pie with the sugar and a few grains of the salt

Step 34

34 Bake for 35 to 45 minutes or until the top crust is cooked through and golden brown and the filling is bubbling; after the first 30 minutes, check doneness every 5 minutes or so

Step 35

35 Cool for at least 15 minutes before serving

Step 36

36 VARIATION: For a single-crust pie with a crumble topping, blind-bake the bottom crust, fill with the prepared apple pie filling, and top with your favorite crumble mixture, such as brown sugar with oatmeal or cornmeal