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Ingredients

4 cups all-purpose flour, divided 1 ½ cups cold butter 1 tablespoon cold butter 2 tablespoons white sugar 1 teaspoon salt ¼ cup vodka, or as needed ¼ cup cold water, or as needed 1 egg, beaten 4 pounds Granny Smith apples - peeled, cored, and sliced ½ lemon, zested and juiced 1 cup white sugar 2 tablespoons all-purpose flour 2 teaspoons apple pie spice (such as Penzeys®) ½ teaspoon ground cinnamon

Nutrition Info

632 calories carbohydrate: 85.4 g cholesterol: 94.9 mg fat: 29.8 g fiber: 5.3 g protein: 6.9 g saturatedFat: 18.5 g servingSize: - sodium: 447.1 mg sugar: 41.4 g transFat: : - unsaturatedFat: : -

Adjust rack in oven to lower third. Preheat oven to 425 degrees F (220 degrees C).
Combine 3 cups flour, 1 1/2 cup plus 1 tablespoon cold butter, 2 tablespoons sugar, and salt in a food processor. Pulse until coarse meal forms. Add remaining 1 cup flour, pulse to incorporate. Alternate adding vodka and water to flour mixture a tablespoon at a time, pulsing until dough forms into a ball.
Divide the dough in half and shape into balls. Roll out each ball to fit a 12-inch deep-dish pie plate. Place bottom crust in pie plate. Brush 1/2 of egg wash over bottom pie crust.
Bring 3 quarts water to a boil in a large stock pot. Remove from heat. Add apples and let stand 10 minutes, drain. Toss lemon juice and zest together with apples in a large bowl.
Combine 1 cup sugar, 2 tablespoons flour, apple pie spice, and cinnamon together in a small bowl.
Place 1 layer of apples onto pie crust, sprinkle with some of the spice mixture. Repeat with remaining apples and spice mixture, reserving 1 tablespoon of the spice mixture for top crust. Cover apples with top pie crust, brush with remaining egg wash and sprinkle with remaining spice mixture.
Bake in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C), bake until golden brown, 25 to 30 minutes more.

1 12-inch deep dish pie

Large 12-inch deep dish apple pie, a classic pie with buttery crust, tart apples, and spices.