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1
Make the Crust: In a food processor combine the flour, sugar, and salt.
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2
Add the butter and pulse until pea-sized pieces appear.
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3
Add the water and pulse brieflyit will still look crumbly.
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4
Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks.
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5
Wrap the discs with plastic wrap and refrigerate overnight.
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6
On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick.
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7
Keep rolling until the circle is at least 2 inches larger than your pan.
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8
Line the pie pan with the dough, letting the edge hang over a bit.
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9
Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.
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10
Arrange a rack in the center of the oven and preheat to 375 degrees F.
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11
Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together.
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12
Transfer to the pie shell and dot with the butter.
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13
Brush the overhanging edges of the dough with water.
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14
Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge.
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15
To decorate the rim, press it all around with the back of a fork, or just pinch it to seal.
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16
With a scissors, cut a few V-vents in the center.
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17
Slide the pie into the brown paper bag and fold the top down.
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18
Staple bag shut and place it on a sheet pan.
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19
Bake for 1 hour.
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20
Remove the pie from the oven and cut a large circle in top of the bag.
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21
Return to the oven and bake until the crust is golden brown, about 15 minutes more.
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22
Let the pie cool at least 30 minutes before serving.
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23
Serve warm or at room temperature.
