Make the pie crust: 

• In a food processor combine 1 1/2 cups flour, sugar, and salt together.  Pulse until combined, about 5 seconds. 
• Scatter butter over the mixture (this will look like a lot of butter - trust!) and process until the mixture has no floury bits and begins to form uneven clumps (~ 20 seconds). 
• Scrape down the bowl and add remaining 1 cup flour and pulse until mixture has broken up into clumped up "balls" (~ 10-15 pulses).
• Transfer mixture to large bowl and add vodka and ice water.
• Gently mix dough until it sticks together (don't overwork the dough).  Divide dough into 2 even pieces (weighing them makes this easier).
• Lie out two pieces of plastic wrap and make a 4" disc with each piece and place each disc on it's own plastic.  Wrap tightly and refrigerate for at least an hour but over night is even better. 
• Before rolling out dough let it sit on counter ~ 10 minutes to soften.

For the Filling: 

• Preheat oven to 425F and place a rimmed baking sheet on the lowest rack (this will catch any overflow juices).
• Bring a pan to medium heat and add apples, sugar, brown sugar, lemon zest, lemon juice, salt, and cinnamon.
• Cover and cook ~ 15-20 minutes or until apples are tender but still hold their shape.  Transfer apple mixture to a large shallow bowl or platter to cool (at least 30 minutes).

Assemble the apple pie:

• Lightly flour a counter and roll 1 disk of dough into a 12" circle.  Roll dough around rolling pin and gently unroll onto a 9" pie plate and press lightly to make it fit.  Leave any excess dough hanging over, you won't cut it off. 
• Add cooled apples on top of pie crust, slightly mounding them in the middle.
• Roll out the second disc of dough the same way and lay it gently on top of the apples. 
• Tuck overhang under itself and gently crimp or pinch the pie crusts together (see pic).  Cut four 2" slits in top of dough. 
• Brush surface with egg white.
• Bake pie ~ 25 minutes or until crust is light golden brown.  Reduce temperature to 375F and bake an additional 25-30 minutes or until juices are bubbling and crust is deep golden brown. 
• I loved the pie crust tucked into itself and did not need a pie crust shield with this method.  Allow pie to cool an hour or two before eating.  Happy Eating!  Beckie