Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine. Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery. Add ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out. Transfer dough to a clean work surface, and gather dough together into a ball. Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 375 degrees. Melt butter in a medium saucepan over medium heat until excess water evaporates and brown bits form, about 5-6 minutes. 

Remove from heat and whisk in 3 Tbsp of flour. Whisk in 1/4 cup water, white and brown sugar, salt, cinnamon and vanilla extract. Set aside. 

Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.

Sprinkle your work surface with flour and roll out bottom pie crust to a 12” diameter circle. Wrap it around your rolling pin to transfer it to the 9” pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal. 

Roll second crust into an 11” round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top. Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture. 

Bake at 375˚F in the center of the oven for 1 hour.

Rest at room temp 1 hour before serving.