Apple Pie

Method

1. Preheat oven to 425°F (220°C).
2. For the dough: Combine flour, sugar, and salt in a food processor. Add half a stick of room-temperature butter and pulse until it disappears. Add one stick of diced butter and pulse 9-10 times until the texture is mealy. Add the remaining butter and pulse 4-5 times. Divide dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. For the filling: Toss apples with 1/4 cup sugar and let drain in a colander over a bowl for 1 1/2 hours. Reduce the drained liquid in a saucepan over medium heat to 2 tablespoons and set aside. Toss apples with remaining sugar, brown sugar, flour, apple butter, reduced liquid, cider, lime juice, salt, and spices.
4. Roll out one disk of dough into a 12-inch circle and place into a pie pan, pressing it gently into the sides. Trim edges as needed.
5. Add the apple filling to the pie shell, mounding it slightly in the center. Pour any remaining liquid from the bowl over the apples.
6. Roll out the second disk of dough and place over the apples. Cut vents into the top crust, press the edges together, and trim any excess dough. Brush with egg wash.
7. Place pie on a sheet pan lined with parchment paper and bake on the oven floor (or lowest rack for electric ovens) for 30 minutes. Move to a lower rack and bake another 20 minutes or until apples are tender but not mushy.
8. Cool on a rack for at least 4 hours before serving.