3 cups flour

1 teaspoon salt

1 cup very cold unsalted butter or vegetable shortening or a combination of butter and shortening

8 to 10 tablespoons ice water

Filling:

8 to 9 medium firm, tart apples (such as Granny Smith, Pippin or other apples that will hold shape during cooking)

1/3 cup apple butter

2 tablespoons lemon juice

3/4 cup sugar

6 tablespoons flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ground chili powder

2 tablespoons unsalted butter, cut into small pieces

1 egg yolk, beaten with 2 tablespoons milk (for the glaze)

For the pastry: In the bowl of a food processor fitted with the steel blade, combine the flour and salt and and pulse to combine them. Add the cold fats and pulse just until the mixture resembles coarse crumbs.

Sprinkle the water over the flour and pulse just until the dough begins to form -- it should be in large clumps and not in one large ball.

Turn the dough out onto a lightly floured counter and, with your hands, knead it just enough to form a ball. Divide the dough so there are two pieces -- one slightly larger than the other. Shape each piece into a flat, round cake and wrap them in foil. Refrigerate for at least 20 minutes.

For the filling: Set the oven at 400 degrees. Have on hand a 10-inch pie pan.

Peel, core and slice the apples into 1/4-inch slices. In a mixing bowl combine the apple slices, apple butter and lemon juice.

In a separate bowl combine the sugar, flour, cinnamon, cloves and chili powder. Sprinkle the sugar mixture over the apples and stir thoroughly. Set the mixture aside.

To assemble the pie: With a rolling pin, roll out the large round and line the bottom of the pie pan. Trim the edges to within 1-inch of the rim.

Spoon the apple mixture into the shell. Dot the top with butter. Roll out the smaller piece of dough and cover the top of the pie. Trim the edges and crimp the bottom and top crusts together. Brush the top with the glaze and cut a few slits in the crust with the tip of a knife to allow the steam to escape.

Set the pie on a rimmed baking sheet and bake it for 30 minutes.

Reduce the oven temperature to 350 degrees and continue baking for 30 to 35 minutes or until the pie is bubbling at the edges. Let the pie cool on a rack for 30 minutes before serving.

Makes one 10-inch pie.