Double-Crusted Apple Pie

Williams especially enjoyed making pies with his grandmother. She gave him pieces of dough, which he rolled out and stuffed with a mound of apples or peaches. Decorated with tart-sweet apples and covered with a puff pastry crust, this pie is a dessert that evokes memories of the family.
To make the dough, lightly pour 2 1/2 cups flour into dry measuring cups; smooth with a knife. Combine 2 1/2 cups flour and 1/2 teaspoon salt in a large bowl, mixing well with a whisk; grind with a baking blender or two knives until the mixture resembles coarse flour. Gradually add the iced water; stir with a fork until the flour mixture is moist. Divide the dough into 2 equal parts. Gently squeeze each serving into a 4-inch circle on thick plastic wrap; cover and chill for 30 minutes.Preheat the oven to 425 degrees.Place 2 sheets of plastic wrap overlapping each other on a slightly damp surface. Unwrap and place 1 portion of the cooled dough on plastic wrap. Cover the dough with 2 more overlapping sheets of plastic wrap. Roll out the dough until it is coated, in a 12-inch circle. Place the dough in the freezer for 5 minutes or until the plastic wrap can be easily removed. Remove the top sheets of plastic wrap; place the dough, plastic wrap side up, on a 9-inch deep pie dish greased with cooking spray. Remove the remaining plastic wrap.To make the filling, combine the apple and the following 5 ingredients (with nutmeg); mix gently to coat. Place the apple mixture on the prepared pie dish; brush with butter on top.Place 2 sheets of plastic wrap overlapping each other on a slightly damp surface. Unwrap and place the rest of the cooled dough on plastic wrap. Cover the dough with 2 more overlapping sheets of plastic wrap. Roll out the dough until it is coated, in an 11-inch diameter circle. Place the dough in the freezer for 5 minutes or until the plastic wrap can be easily removed. Remove the top sheets of plastic wrap; place the dough plastic wrap side up on the apple mixture. Remove the remaining plastic wrap. Press the edges of the dough together. Bend the edges and make a recess. Cut several slits in the top of the dough to allow steam to escape.To prepare the filling, brush the top of the dough with milk; sprinkle the dough evenly with turbinado sugar. Place the pie dish on a baking sheet lined with foil; bake at 425 ° C for 10 minutes. Reduce the oven temperature to 350 ° (do not remove the pie from the oven); bake for another 40 minutes or until the pie is lightly browned. Cool on a wire rack.