Note that the ingredient list for the pie crust is for 1 crust. This apple pie recipe requires a bottom and a top crust. Double the ingredients but make the two crusts separately.

Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size are okay.

Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.

Turn the dough out on the counter or cutting board, and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour. Repeat for the second batch of pie dough.

Take the first disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.

Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side.

Trim the excess dough leaving just enough to fold under and create a fluted edge.

Cover the pie dish with plastic wrap and keep refrigerated or in the freezer.

Take out the second disk of pie dough, roll it out to between ⅛”-¼” and cut out shapes with a maple leaf pie stamp. Reshape the scraps and continue to cut out leaves until you have about 55-60 leaves. Place leaves on a parchment line baking sheet and freeze until needed.

Wash, peel and core the apples, cut into 1/4” slices and add to a large bowl. Toss with apple cider and lime juice.

In a small bowl, add sugar, tapioca flour, salt and apple pie spice. Mix with a whisk until thoroughly combined. Toss this with the apple slices.

Move the oven rack to the bottom third of the oven and preheat to 425°F.

In two small bowls, separate the egg white and egg yolk. Take the pie dish out of the refrigerator or freezer and brush the bottom crust with egg white. The protein in egg white will prevent the crust from getting soggy when baked.

Add the egg yolk back with the remaining egg white along with a tablespoon of water, beat to make egg wash.

Add apple slices to the pie dish in concentric circles. When finished, pour any juice left over in the bowl over the apple slices into the pie dish.

Take the frozen maple leaves out of the freezer and add them to the top of the pie in concentric circles, overlapping each one just slightly to cover the filling.

Brush the leaves with egg wash, avoiding the tips and edges as best as you can, and sprinkle generously with raw sugar.

Cover the outer edge of the crust with thin strips of foil to prevent the edges from burning. Bake for 55-60 minutes until filling is bubbly and the top is golden brown.

After 30 minutes of baking, remove the edge shield made of foil strips. Check the top crust every 10 minutes during the last half hour to make sure it doesn’t burn. If it is getting too brown, tent the pie with foil loosely.

Remove from the oven and allow to cool completely on a wire rack before slicing.