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1
Cut butter into 3/4 cubes and freeze for at least 30 minutes.
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2
Mix flour, salt and baking powder and freeze for at least 30 minutes.
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3
Put flour mixture into food processor and process for a few seconds to combine.
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4
Cut cream cheese into 4 pieces and add to flour.
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5
Process for about 10 seconds.
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6
Add frozen butter cubes and pulse until none of the butter is larger than the size of a large pea.
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7
Add water and vinegar, pulse until butter is reduced to the size of small peas.
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8
Adjust water until the mixture only just holds together when pinched (it will still be crumbly, and not holding together in a mass).
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9
Spoon mixture into large plastic bag and squeeze and press with heel of hand or knuckles until it comes together in one piece.
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10
Flatten into two discs, wrap in plastic wrap and refrigerate for at least 45 minutes or overnight.
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11
Roll out bottom crust and line Pyrex pan.
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12
Refrigerate for at least 30 minutes.
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13
Slice apples 1/4 inch thick.
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14
Thinly sliced apples fill the pie pan more neatly.
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15
In a large bowl, combine apples, lemon juice, sugars, spices and salt and toss to mix.
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16
Macerate for 30 min-3 hours Collect the juices by putting apples in colander.
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17
Toss remaining apples with cornstarch until it disappears.
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18
The apples will have released about 1/2 cup liquid.
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19
In a small saucepan, boil down the juices and the butter over medium-high heat.
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20
Swirl but do not stir.
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21
When it has caramelized and reduced to about 1/3 cup, remove from heat and pour over apples.
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22
Do not worry if it hardens, it will dissolve again during baking.
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23
Put apples in bottom crust.
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24
Roll out top crust into a 12 inch circle and place on top.
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25
Wet the rim of the bottom crust and fold the top crust over the bottom rim, tucking it under.
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26
Crimp edges and make 5 slashes radiating out from the centre of the pie.
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27
Pre-heat oven to 425F, cover a baking stone or baking sheet with foil and put it on a rack set at the lowest level.
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28
Set the pie directly on top of this foil and cook pie for 45-55 min, or until pie is golden, including bottom crust, and the juices have bubbled up through the slashes.
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29
If the edges start to overbrown, protect with foil.
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30
Cool the pie on a rack for at least 4 hours before cutting, so that it will hold its shape.
