Walnut-Crusted Apple Pie

The walnuts in the crust give this pie a nutty flavor that really takes the classic apple pie to new heights.
Combine the first 8 ingredients; stir to coat.Place the nuts in a food processor; chop until finely ground. Spoon 75 ounces of flour into dry measuring cups; smooth with a knife. Add the flour, 3 tablespoons brown sugar, and 1/4 teaspoon salt to a food processor; beat 5 times. Add the butter; beat 6 times or until the mixture resembles coarse flour. Turning on the food processor, slowly add the vodka through the kitchen chute, stirring until smooth (do not form a ball). Place the dough on a lightly floured surface. Knead 3-4 times. Divide the dough into 2 equal parts. Gently squeeze each serving into a 4-inch circle on plastic wrap. Cover with plastic wrap; refrigerate 30 minutes.Preheat the oven to 425 degrees.Unwrap and place 1 piece of dough on plastic wrap. Cover with 2 overlapping sheets of plastic wrap. Roll out the dough until it is coated, in a 10-inch circle. Place on a 9-inch pie dish greased with cooking spray. Spoon the apple mixture onto the pie dish.Unwrap and place the rest of the dough on plastic wrap. Cover with 2 overlapping sheets of plastic wrap. Roll out the dough until it is coated, in a 12-inch circle. Spread on top of the apple mixture. Press the edges of the dough together. Bend the edges under the recess. In the upper part of the dough, make slits so that steam comes out.Mix the milk and egg yolk, stirring with a whisk. Gently brush the top of the dough with the milk mixture. Place the pie dish on a foil-lined baking sheet; bake at 425 ° C for 20 minutes in the lower third of the oven. Cover the edges of the cake with foil. Reduce the oven temperature to 350 ° (do not remove the cake from the oven); bake for another 30 minutes or until lightly browned. Cool on a wire rack.