Butter Pie Crust

1. In bowl of food processor fitted with steel blade, add flour, sugar  and salt. Pulse 2 times to blend. Add frozen butter, pulse 2 to 3 times to get pea sized crumble. 
2. Add 3 tablespoons of ice water and 1/2 teaspoon white vinegar to flour.Pulse until dough ball forms around the perimeter of the processor bowl. Remove dough from bowl, flatten dough into a round disc, wrap in plastic wrap, chill 30 minutes. ( Can be frozen and used later, just unthaw when ready to roll).
3. While dough chills prepare apple filling. Place sliced apples in large mixing bowl, squeeze lemon juice from one lemon over apples. toss to coat. 
4. Mix together in small bowl, sugar, brown sugar, salt, cinnamon, nutmeg and cardamon.Toss to mix then pour over apples in bowl. Toss again to coat all apples. Cover with plastic wrap and set aside. 
5. In a 16 ounce measuring cup add 1 cup apple cider, 1 teaspoon vanilla extract, 1 teaspoon orange extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cardamon and 2 tablespoons cornstarch OR arrowroot. Stir with a fork to blend until smooth. Set aside. 
6. On floured surface using rolling pin, roll chilled dough into a rectangle, 9″ x 13″ size. Dip 2″ x 2″ square biscuit cutter or cookie cutter in flour then cut out 25=30 squares of pie dough. Place all dough cut outs on parchment lined baking sheet. Cut 5-7 apple shapes if desired using an apple shape spring loaded cookie cutter. Apple shapes are for decoration and optional.  Chill baking sheet with dough cut outs for 25 minutes. 
7. Preheat oven to 400° F. Place rack in middle of oven.
8. Butter sides and bottom of 9″ cast iron skillet. Fill with reserved apples and all its juices, pour over apples the apple cider syrup/mixture. Dot with diced butter. Set aside while crust cut outs chill and oven heats.
9. Place cut out squares around the perimeter of skillet first then fill in center overlapping dough if necessary as to cover all the apples. Place apple cut outs as desired on top of individual squares to create a design. I used 5 apple cut outs. 
10. In small custard cup, mix egg and water with a fork. Brush egg wash over squares of crust and under and over apple cut outs.  Sprinkle with sugar or coarse sugar for sparkling shimmer as well as browning the top crust. 
11. Bake at 400°F for 30-35 minutes. Remove from oven and with back of spoon gently press dough into syrup to coat top of pie. Repeat process over top of skillet pie. Return to oven and bake 15 minutes more. If top is browning too fast, tent with foil the last 15 minutes. Remove from oven and let sit 5-10 minutes before serving as the syrup will thicken as it rests. 
12. Serve apple pandowdy with French Vanilla Ice Cream or Cinnamon Whipped Cream.