Apple pie

Inspired by:

• https://www.bonappetit.com/recipe/bas-best-deep-dish-apple-pie
• https://www.youtube.com/watch?v=6HDc8B1RxzU
• https://www.saltfatacidheat.com/
• "Die schwäbische Küche: Regionale Spezialitäten"

1 hour before you start

• Freeze pie dish
• Chill butter and vodka

Dough/crust

• 3.5 cups flour
• 1.5 teaspoons salt
• 1 block (250 g) of chilled unsalted butter, cut into cubes
• 2 tablespoons sugar
• 1/4 cup vodka
• 1/4 cup iced water
• 2 tablespoons apple cider vinegar

Then:

• Mix dry ingredients
• Mix wet ingredients and pour them into the dough
• Mix the dough very little until it holds the shape
• Stick in the freezer for 5 mins
• Layer and stack and press
• Cut in half and flatten into two discs
• Let rest for 1-2 hours in fridge

Apple gravy

• Cut and cook vanilla bean in apple cider or juice and reduce
• Then add juice from cut and seasoned apples
• Add cornstarch-water-mix (2 tablespoons cornstarch) and bring to boil

Filling

• Cut Pink Lady apples or similar into a lemon "acid bath"
• 2 tablespoons lemon juice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon cardamom
• 1/4 cup white sugar
• 1/3 cup brown sugar
• 20 mL rum

Assembly

• Add bottom layer and chill
• Add filling and gravy and create "dome"
• Put butter (unsalted or salted) cubes on top
• Close dome using egg wash (1 egg)
• Add vents
• Put egg wash on top of dome
• Sprinkle brown sugar on top

Bake

• 425 F (220 C) for 15 mins
• 400 F (200 C) for 15 mins
• 350 F (175 C) for 20-45 mins