• Before you begin: Make both doughs first so they have time to chill, at least 1 hour or overnight for the flaky dough, at least 20 minutes or overnight for the mealy dough. Preheat your oven to 425º F before you're ready to bake.

For the Flaky Dough

• Place the flour and salt into a medium bowl.
• Add the grated cold butter and toss lightly with your hands to coat it in the flour.
• Sprinkle in half the water and use your hand like a claw to start bringing the mixture together. Do NOT knead it.
• Keep drizzling in water until the flour and butter mixture is mostly stuck together. Press it together, wrap in plastic wrap, and flatten into a disk rather than a ball.
• Chill for at least 20 minutes (ideally 2 hours or overnight). Let it warm on the counter for 20 minutes, or until pliable but still firm, before rolling out.

For the Mealy Dough

• Combine the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.
• Add the cold butter and mix on low until the mixture resembles coarse, mealy sand.
• Add the egg and water and mix on low until the dough comes together.
• Flatten and wrap in plastic wrap. Chill for at least 20 minutes (ideally 2 hours or overnight). Let it warm for 20 minutes, or until pliable but still firm, before rolling out.

For the Apple Filling

• Peel, core, and slice the apples into ½ inch wedges.
• Place the apples in a large pan over medium heat with the butter. Sauté until warm, about 1 minute.
• Add the 12 ounces of apple cider, cinnamon, cloves, sugar, honey, salt, and lemon juice, and stir to combine.
• Cook, stirring occasionally, until the apples have softened but still have a little bit of firmness.
• Whisk the 2 ounces of apple cider with the cornstarch in a separate cup to make a slurry, then stir it into the apples over medium-high heat.
• Cook and stir for 2 to 3 minutes, until the mixture bubbles and the cornstarch is fully cooked.
• Stir in the orange extract and vanilla extract. Remove from the heat and let cool completely.

Pie Assembly

• Preheat your oven to 425ºF
• Let the mealy dough and flaky dough warm at room temperature until pliable but still firm.
• Roll the mealy dough to ⅛ inch thick and fit it into your pie dish. Trim the excess, leaving ¼ inch around the edge to account for shrinkage.
• Fill the crust with the cooled apple filling.
• Roll out the flaky dough and cut it into 1 inch strips.
• Brush the edges of the bottom crust with egg wash (1 egg whisked with 1 Tablespoon of water).
• Weave the strips over the filling to form a lattice.
• Pinch the lattice and bottom crust together and flute the edges if desired.
• Brush the whole surface with egg wash and sprinkle with sanding sugar.
• Chill the unbaked pie for 30 minutes in the refrigerator before baking.
• Place the pie on the bottom oven rack. Bake for 15 minutes at 425º F, then reduce the temperature to 350º F and bake for another 35 to 45 minutes, until the crust has shrunk away from the sides of the pie dish.
• Let cool for 1 hour before serving. Store leftovers in the refrigerator for up to 2 days.