• Cut 10 T. butter into tiny cubes and 10 T. into slices or pats of butter. Chill both in separate bowls.
• Add flour, sugar, salt to a bowl and combine with hands.
• Add in the diced butter cubes and press them into the flour to create coarse crumbs with your hands.
• Once combined, add the larger "pats" of butter and flatten with fingers to coat them with flour. These pieces will stay large to create flaky layers.
• Slowly add water and mix with hands until dough starts to come together. Once it holds together, dump onto work surface and use hands to mold it into a circle. Wrap in plastic and chill 1-2 hours.
• Unwrap dough on a floured surface and dust top with flour. Cut dough in half and stack on top of each other. Cut in half again and stack so you have 4 layers stacked. Use a french rolling pin to slightly bang on the dough. Use hands to mold back into a circle. Roll out to 1 1/2 inches thick. Cut in half and make each one a circle.
• Chill each crust 1-2 hours.

Filling

• Add zest to a large deep pot along with the lemon juice.
• Peel and slice one apple at a time (1/8 inch slices) and add the slices to the lemon juice in pot, stirring occasionally.
• Once all apples are in, put heat on medium.
• Add sugars, flour, salt and cinnamon,
• Stir very carefully so you don't break apples up.
• Once moistened, cover the pot. You will cook it 20 mins approx and stir it every 3 minutes. It is done when the apples are the right level of "done" you want in your pie! So be sure to taste one or two.
• Off heat, stir in vanilla.
• Lay apples on a sheet pan to completely cool.
• Roll out your first dough and lay in 9 inch pie pan.
• Add cooled filling.
• Roll out and Use second crust to cut 10 strips and make a lattice.
• Brush egg wash only on the center-not the edges.
• Sprinkle on sanding sugar.
• Bake at 375 for 45 minutes. (Preheat oven w baking sheet in it and bake pie on pan-use convection setting if you have one.)
• Cool a few hours before slicing.