Brown Sugar and Spice Apple Pie

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 16 tablespoons unsalted butter, cold and cut into pieces
• 4 to 10 tablespoons ice water
• 6 apples (about 3 pounds), peeled, cored, and thinly sliced
• 3/4 cup light brown sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons freshly grated nutmeg
• 2 teaspoons vanilla extract
• 1 teaspoon ground ginger
• Pinch kosher salt
• 2 tablespoons unsalted butter, chilled and cut into pieces
• Milk, for brushing
• Cinnamon sugar, for sprinkling

1. In the bowl of a food processor, pulse together the flour and salt just to combine.
2. Drop in the butter pieces and run the motor until crumbs the size of lima beans form.
3. Add the ice water, 1 tablespoon at a time, and pulse the motor just until the dough comes together, taking care not to overmix the dough.
4. Turn the dough out onto a sheet of plastic wrap and divide it into half.
5. Press each half together to make a flat disc.
6. Wrap in the plastic and chill in the refrigerator for at least 3 hours and up to 3 days.
7. Or you can freeze the dough up to 6 months.

flour, kosher salt, unsalted butter, water, apples, light brown sugar, allpurpose, ground cinnamon, nutmeg, vanilla, ground ginger, kosher salt, unsalted butter, milk, cinnamon sugar

Taken from cooking.nytimes.com/recipes/1015520 (may not work)