Apple Pie With Calvados - cooking recipe

Ingredients

2 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons salt
7/8 cup butter, room temperature, cut into small pieces
1/4 cup ice water, as needed
5 large Granny Smith apples
1 tablespoon fresh lemon juice
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 tablespoon arrowroot
2 tablespoons calvados or 2 tablespoons brandy

Preparation

Sift and combine the flour and salt. Mix in 5/6 cup of butter gradually with a dough wisk (leave 1 tbsp for step 5). Mix in just enough ice water until the dough just starts to hold together. Transfer to a work surface, divide in half, and flatten to form two disks that are about 3/4\" thick. Wrap in plastic and refrigerate for 30 minutes. (You can do this ahead of time and refrigerate for longer. It's okay but will take longer to warm up and roll out in next step.).
Preheat oven to 425 degrees F. On a lightly floured work surface, roll out 1 piece of dough to fit a 9-inch pie plate. Fit the dough into the pie plate, and trim and flute the edges. Refrigerate the pie plate. Roll out the remaining dough for the top crust, and refrigerate.
Peel, core, and slice the apples, and place in a large bowl. Pour the lemon juice over the apples and stir so that all pieces are covered. Add the brown sugar and stir again.
Mix together the spices, starch, and calvados. Add a little of water if needed to mix evenly. Pour the mixture over the apples and stir.
Spoon the apple mixture into the bottom crust in the pie plate. Dot with the 1 tbsp of butter. Place the top crust on the fruit, seal with the bottom crust, and flute the edges. Use a knife or awl to create several steam holes in the top crust. Bake for 10 minutes, then reduce the oven temperature to 375 degrees F and bake until golden brown, 40 to 45 minutes more. Let cool to room temperature before serving.