To make the dough: cut the butter into the flour (my preferred method is the pinch method by hand). The butter and flour should be non-uniform but mostly pea sized.

Refrigerate the mixture for 15 minutes, then take it out and add the water slowly until just incorporated.

Cut into two discs and let the dough rest for 30 minutes to 1 hour.

To make the filling: core and peel the apples, then thinly slice (1/4 inch). Add the sugar, lemon juice, cinnamon, extracts, and salt. Allow to sit for 15 minutes to macerate and then sprinkle over the tapioca and set aside.

Preheat oven to 425 degrees.

Roll out bottom dough and place in pie dish. Refrigerate.

Using pie weights, blind bake the bottom shell in 425-degree oven for 15 minutes.

Roll out the top crust.

Remove shell from oven and fill with apple mixture. Place the top crust and seal the edges, trimming any excess dough. Slice vents, then brush with heavy cream and top with a sprinkle of sugar.

Turn oven down to 375 degrees and bake for 50 minutes to 1 hour, until the top is golden brown.

*Very important: you MUST let the pie rest for at least 1 hour (preferably 2 hours) on a wire rack!

ENJOY topped with a scoop of vanilla ice cream (or maybe even pistachio)!