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1
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt.
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2
Add butter and pulse until mixture forms 3/4-inch pieces.
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3
Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water).
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4
Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid).
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5
Dough should be moist, but not wet, and hold together when pinched.
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6
If there are visible pieces of butter in the dough, all the better.
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7
On a lightly floured surface, gather dough into a ball.
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8
Remove a third of the dough and form into a disk.
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9
Form remaining dough into a disk.
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10
Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
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11
On a lightly floured surface, roll out larger disk to a 12-inch circle.
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12
Transfer dough to a 9-inch pie plate.
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13
Fold over any excess dough, then crimp edges.
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14
Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
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15
While dough chills, heat oven to 400 degrees.
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16
Line chilled crust with foil or parchment paper and fill with pie weights or dried beans.
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17
Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more.
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18
Cool on rack until needed.
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19
(You can bake the crust up to 24 hours in advance.)
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20
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice.
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21
Fold in apple butter.
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22
Transfer apples to crust and press gently to make sure fruit is tightly packed.
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23
Roll out remaining dough disk to a 10-inch round.
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24
Use a knife to cut strips 1 3/4 inches wide.
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25
Arrange strips over the filling in a lattice pattern.
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26
Brush top of crust with heavy cream or milk.
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27
Sprinkle with granulated sugar.
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28
Place pie on a rimmed baking sheet lined with foil.
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29
Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more.
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30
Let pie cool on a wire rack for at least 2 hours before cutting.
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31
Serve with whipped cream, sour cream or creme fraiche.
