Instructions

1. PIE CRUST: Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl

2. Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking. PIE: Preheat oven to 350 degrees F. In a small bowl combine the flour and cornstarch. Melt the butter in a saucepan. Stir in flour/cornstarch mixture to form a paste. Add water, white sugar and brown sugar, cinnamon, allspice, nutmeg and cloves. Bring to a boil. Reduce temperature and let simmer.

3. In a bowl, toss the apple slices with half of the syrup mixture. Keep the remaining syrup warm on the stovetop.

4. Place the bottom crust in your pie pan. Fill with the apples, mounded slightly. Cover with a lattice work crust, or any other type of top crust. Gently brush the remaining syrup over the top of the pie, letting any additional sauce run into the pie itself.

5. Bake for for 35 to 45 minutes. Toward the end of the bake, before the pie is done, brush the top of the pie with milk and sprinkle with cinnamon and sugar, until apples are soft. Let the pie sit after baking so the filling can set, if you cut it right away the filling will be too runny. Best to let sit overnight, if you can wait!