The Best Apple Pie

• 2-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1-1/4 cups cold unsalted butter, cubed
• 1/3 cup cold water
• 4 tablespoons unsalted butter
• 5 pounds medium Honeycrisp apples, peeled and sliced 1/4-in. thick
• 1/2 cup sugar
• 1/4 cup packed dark brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon grated lemon zest
• 1/2 cup apple cider
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 1 tablespoon heavy whipping cream
• Coarse sugar

1. For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
2. For the filling, melt butter in a Dutch oven over medium heat. Add apples and next six ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.)
3. Preheat oven to 425u0b0. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes.
4. Bake 20 minutes. Reduce oven setting to 350u0b0. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.

flour, sugar, salt, cold unsalted butter, cold water, unsalted butter, apples, sugar, brown sugar, salt, ground cinnamon, ground allspice, lemon zest, apple cider, lemon juice, vanilla, egg yolk, heavy whipping cream, sugar

Taken from www.tasteofhome.com/recipes/the-best-apple-pie/ (may not work)