Mix all of the spiced blend ingredients in a small bowl.
1) Core and coarsely grate 1 medium Golden Delicious apple
2) Retain cores and peels
3) Toss the sugar, salt and spiced blend with apple slices
4) Separately vacuum pack apple slices and cores + peels
5) Cook in a sous vide water bath at 160°F (71.1°C) for 1 hour, then increase to 184°F (84.4°C) for 1 hour
6) Remove bags and let cool slightly, then cut corners of bags and drain juice
7) Add apple cider to bring juice to 2 cups total
8) Let cooked apples chill at least 2 hours in refrigerator
9) Dissolve starches in juice, add to melted butter and bring to boil in saucepan over medium high heat, stirring constantly until thickens into clear, dark gel
10) Let cool slightly, add rose water, then fold into cold apple slices
1) In food processor, combine flour, sugar, salt and baking powder
2) Divide shortening into several pieces, add to flour and pulse 5 times
3) Divide butter into 10-15 pieces, add to flour and pulse 5 times until broken up into quarter inch chunks
4) Combine water and vinegar, drizzle over flour and pulse 10 times until just starting to come together but there is still some loose flour
5) Knead dough briefly by hand to incorporate loose flour
6) Weigh and divide into two portions: 58% (bottom crust); 42% (top crust)
7) Form into two 1-inch thick round disks, cover with plastic wrap, smooth edges and cracks and refrigerate overnight
8) Roll out bottom crust into a 1/8th inch-thick, 15-inch-wide circle, press into fluted, non-stick, 9.5 inch-wide, 2-inch-deep tart/quiche pan with removable bottom, and cool in refrigerator for 20 minutes
9) Roll out top crust into a 1/8th inch-thick, 11.75 inch-wide circle, place on a silicon impression mat, roll one more time to emboss crust and cool mat and crust in refrigerator for 20 minutes
1) Pre-heat oven to 425°F (218°C)
2) Spread filling on top of bottom crust in tart pan and brush egg wash along top edge of crust
3) Lay top crust on top of bottom with embossed pattern facing upwards
4) Press rolling pin at 45-degree angle along edge of tart pan to adhere top and bottom crusts together and to cut off excess crusts by pressing against edge of pan
5) Cool pie in freezer for 20 minutes
6) Lightly brush embossed top crust with egg wash so adheres mostly to high points of embossed pattern
7) Use knife to cut 4 S-shaped vents in top crust
8) Place pie on bottom rack of pre-heated oven, lower temperature to 400°F (204°C)
9) Bake 55 minutes, rotating after 15 and 35 minutes
10) Increase temperature to 450°F (232°C) and bake for 10 minutes
11) Remove and let completely cool before carefully removing from tart pan and cutting
