For the dough

1. Using a food processor, pulse together all the ingredients EXEPT the water until the mixture resembles “coarse cornmeal,” according to the author.
2. Pour this mixture into a large bowl and, while fluffing the mixture with your fingers, add the ice water one tablespoonful at a time. Do this just until the mixture comes together. Test it by taking a small amount in your hand and squeezing; it should hold together.
3. Form the dough into a ball, divide into two pieces, flatten each piece into a disc, and wrap each in plastic wrap. Chill these discs in the fridge for at least 1 hour.
4. When directed in the filling directions, take remove dough from fridge. When prompted in the filling instructions, roll out each piece. A couple of tips here: Don’t use too much flour; use just enough to keep the dough from sticking to the rolling surface. You can rotate the dough every so often to discourage it from taking up residence on your rolling surface. Another tip: always roll from the center out, otherwise you may overwork the gluten.
5. Place one crust lining the pie pan and slide a cookie sheet under the other. Place both back in the fridge to rest.

For the filling

1. Preheat the oven to 400 degrees.
2. At this point, you should take the dough discs (not rolled out yet) from the fridge and set aside.
3. Melt the butter in a large skillet till it starts to sizzle. Then add the apples and toss them to coat them in the butter. Cook over medium to medium-low heat for about 10 minutes. (Medium for 10 minutes was too much on my stovetop; you’re not trying to completely cook them.) I rolled out the dough during this apple-cooking time.
4. Remove the apple wedges (but leave the juices behind) to a large bowl and sprinkle with the sugar, cornstarch, and spices. Gently toss with a spoon to coat. Set aside.
5. Brush the inside of the bottom crust with the beaten egg white. Pour in the apple mixture. Top with the remaining crust. Use a paring knife to trim the excess edges of the crust and crimp the edges to seal (see the recipe post for link). Use the paring knife to cut a couple of air vents in the top crust.
6. At this point you can use a pastry brush to brush an egg wash or milk on the top crust. You may also leave it plain, as is the author’s preference.
7. Turn the oven down to 375 degrees and place the pie on a cookie sheet (in case it bubbles over). Bake until the top crust is a deep golden brown, about 50-60 minutes.(Mine never got browned on top.);Let it cool completely before serving or you’ll have a soupy mess!