In a food processor, pulse together all-purpose flour, granulated sugar, and salt until combined. Gradually add cold, diced unsalted butter and pulse until the mixture resembles coarse crumbs.

Slowly mix in vodka (or water/bourbon) until a shaggy dough forms. Divide the dough into two disks, wrap in plastic, and chill for at least 2 hours.

While the crust chills, peel, core, and dice your selected apples. Toss the apples with granulated sugar, ground cinnamon, nutmeg, allspice, ground cloves, and a pinch of salt in a bowl.

Let the mixture sit for about 15 minutes to draw out the juices, then sprinkle in cornstarch and stir to combine.

In a medium saucepan over medium-low heat, combine the seasoned apple mixture and cook for about 10 minutes until the mixture thickens.

Remove from heat and allow the apple filling to cool completely.

Roll out one disk of chilled dough on a floured surface for your pie pan. Transfer into the pan with edges hanging over. Roll out the second disk and cut into strips for the lattice top.

Pour the cooled apple filling into the crust, arrange the lattice strips over it, and pinch the edges to seal.

Brush the lattice with an egg wash and sprinkle turbinado sugar on top.

Preheat the oven to 400°F. Bake the assembled pie on a baking sheet for 20 minutes. Lower temperature to 375°F and continue baking for 45 minutes until golden brown.

Let the pie cool completely on a wire rack for at least 2 hours before serving.