For the Crust

• 1 cup (225 grams) unsalted butter (preferably European-style; I used Plugra)

• 4 ounces (115 grams) smoked Gruyère cheese

• 2 tablespoons apple cider vinegar

• 5 tablespoons cold water

• 3 cups (360 grams) all-purpose flour, divided

• 2 tablespoons (25 grams) granulated sugar

• ½ teaspoon kosher salt

• 2 tablespoons fresh thyme leaves

For the Filling

• 3-4 pounds of baking apples (I used a mixture of Golden Delicious and Fuji), peeled, cored, and thinly sliced crosswise

• 1 tablespoon lemon juice

• 1 to 2 dashes Angostura bitters (optional)

• ¾ cup (150 grams) granulated sugar

• 2 tablespoons (15 grams) cornstarch

• 2 teaspoons lemon zest

• heavy pinch kosher salt

• ½ teaspoon freshly grated nutmeg

• ¼ teaspoon freshly ground black pepper

• ¼ teaspoon ground allspice

• Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)

• Turbinado sugar

Make the Crust

1. Cut butter into ¼-inch thick slices (if you're using European butter, cut the block in half lengthwise first so it resembles two American-style butter sticks). Place butter slices into a bowl and pop it in the freezer to keep them chilly. Coarsely grate cheese onto a plate and put it in the freezer, as well. Combine the apple cider vinegar and cold water in a measuring cup, stir together, add a few ice cubes, and put it in the freezer (it won't be there long, so it shouldn't freeze).

2. In the bowl of a food processor, pulse together 2 cups (240 grams) of the flour, the sugar, and the salt. Sprinkle the butter slices over the top of the flour and run the food processor until the butter and flour clump together and the flour is moistened. It should almost be a paste. Break up the clumps a little bit and redistribute them around the food processor bowl. Sprinkle the remaining 1 cup (120 grams) of flour, cheese, and thyme leaves into the food processor bowl. Pulse the mixer 5-6 times, until butter-flour chunks are broken up a bit. Transfer the dough to a large bowl.

3. Sprinkle 6 tablespoons of the cold cider-water mixture over the dough and use a rubber spatula to fold it in, until all the dough is moistened. Form into a ball and divide the ball into two equal portions. Form each portion into a disc, wrap in plastic wrap, and refrigerate for at least one hour.

4. Roll one disc into a 12-inch round. Fit the dough into a 9-inch pie pan and trim the dough so there is a 1-inch overhang. Cover the pie pan with plastic wrap and place in the refrigerator. Roll the other dough disc into a 12-inch round, then slice into 8 wide strips. Transfer strips to a baking sheet, cover in plastic wrap, and refrigerate. Let both the bottom and top doughs chill in the refrigerator for 1 hour.

Make the Pie

1. Set the oven racks to the center and bottom positions. Preheat the oven to 425°F.

2. Place apple slices in a large bowl and toss with lemon juice and bitters. In a small bowl, whisk together sugar, cornstarch, lemon zest, salt, nutmeg, pepper, and allspice. Sprinkle over apples and toss to coat. Pour the apple filling into the bottom crust, packing the apple slices as tightly as you can and mounding the filling slightly in the center. Lay the strips over the pie and weave them into a thick lattice pattern. Trim the dough strips to match the bottom dough's overhang. Fold the overhang inward, pressing to seal the top and bottom crusts together, then crimp the edges. Place the pie in the refrigerator to chill for 30 minutes.

3. Brush the edges and surface of the pie with egg wash. Place the pie on a baking sheet and bake on the bottom rack of the oven for 25 minutes. Move the pan to the center rack of the oven, reduce heat to 400°F, and continue to bake for 45-55 minutes, until the filling is bubbly and the crust is deep golden brown. Cool the pie on a wire rack for at least 2 hours before serving. Serve warm, and preferably with ice cream.