Apple Pie - crust

Method

• Pulse almond flour, granulated sugar, salt, and 2 1/2 cups all-purpose flour in a food processor. Add diced butter and pulse until mixture resembles coarse cornmeal.
• Whisk egg yolks and 1/4 cup ice water in a small bowl and drizzle over flour mixture. Pulse, drizzling in more ice water as needed, until dough just comes together (a few dry spots are okay).
• Gently knead dough on a lightly floured surface until no dry sports remain, about 1 minute. Divide dough in half and pat each piece into a disk; wrap in plastic. Chill at least 2 hours.
• Stir apples, 3/4 cup of sugar, lemon juice, 1/2 teaspoon cinnamon and vanilla in a large bowl to blend. Let stand until juices form, about 15 minutes. Mix in flour.
• Preheat oven to 400. Let dough sit at room temperature to soften slightly, about 5 minutes. Roll out 1 disk of dough on a lightly floured surface to a 12" round. Transfer to pie dish. Repeat with remaining disk of dough. Cut holes in second disk.
• Scrape in apple filing. Place second disk over pie filling. Fold edge of top crust underneath edge of bottom crust and press together to seal. Crimp as desired.
• Brush crust with milk and sprinkle with sugar. Chill pie until crust in firm - 20-30 minute.
• Place pie on baking sheet covered with parchment. Bank until crust is golden, about 30 minutes. Cover edges with foil to keep edges from burning. Reduce oven temperature to 350 and bank until juices are bubbling and crust is deep golden brown - 50-60 minutes.
• Cool pie for at least 4 hours before slicing.