To make the dough, pulse the flour, sugar, and salt in a food processor. Add the cubed butter and pulse until the largest pieces are pea-sized. Transfer the mixture to a large bowl. Stir the cold vodka, vinegar, and ¼ cup of the ice water in a small bowl. Drizzle the wet mixture over the flour-butter mixture and mix with a fork until shaggy pieces form. Knead the dough in the bowl a few times until it just comes together; it will look dry. Transfer the clumps of dough to a work surface. Drizzle 1 tablespoon of ice water over any remaining dry bits in the bowl, knead to bring it together, and add it to the dough on the work surface. Press into a 1-inch thick block, cut into 4 pieces, and stack them on top of each other. Flatten into a ¾-inch block. Repeat this cutting, stacking, and flattening process three more times to create layers. Divide the dough in half, form into 1-inch thick discs, wrap tightly in plastic wrap, and refrigerate for at least 3 hours, or preferably overnight. For the filling, peel, core, and slice the apples into ½-inch wedges. Toss them in a large bowl with the brown sugar, flour, cubed butter, lemon juice, cinnamon, salt, allspice, and nutmeg. Let sit for 30 minutes to release juices. Let one dough disc soften at room temperature for 5 minutes. Roll it out on a floured surface to a 16-inch circle, about ⅛-inch thick. Transfer it to a parchment-lined baking sheet and refrigerate. Repeat with the second disc and carefully transfer it to a 9-inch pie dish, pressing it firmly against the bottom and sides. Trim the edges, leaving a 1-inch overhang, and refrigerate for 5 minutes. Preheat your oven to 425°F and place a foil-lined rimmed baking sheet on the center rack. Scrape the apple filling into the pie dish, mounding it in the center. Beat the egg with 1 teaspoon of water. Brush the edge of the bottom crust with the egg wash. Place the top crust over the filling. Trim to a ½-inch overhang, fold the bottom edge up over the top, and press to seal. Crimp the edge, brush the top with egg wash, sprinkle with demerara sugar, and cut several vents. Freeze the pie for 10 minutes. Place the pie on the preheated baking sheet. Bake for 5 minutes, then reduce the oven temperature to 375°F. Bake for 45 minutes, then loosely tent with foil. Continue baking until the crust is deep golden brown and the juices are thick and bubbling vigorously, 35 to 45 minutes more. Transfer to a wire rack and let cool completely, at least 4 hours, before slicing.
Prep Time: 1 hr 15 min
Cook Time: 1 hr 25 min
Total Time: 10 hr 45 min (includes chilling and cooling)
Servings: 10
Kcal: 602 per serving
