Walnut-Crusted Apple Pie

Combine first 8 ingredients; toss to coat.

Place nuts in a food processor; process until finely ground. Weigh or lightly spoon 75 ounces flour into dry measuring cups; level with a knife.

Add flour, 3 tablespoons brown sugar, and 1/4 teaspoon salt to food processor; pulse 5 times.

Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly add vodka through food chute, processing just until combined (do not form a ball). Turn dough out onto a lightly floured surface. Knead 3 to 4 times. Divide dough into 2 equal portions. Gently press each portion into a 4-inch circle on plastic wrap. Cover with plastic wrap; chill 30 minutes.

Preheat oven to 42

Unwrap and place 1 dough piece on plastic wrap. Cover with 2 sheets of overlapping plastic wrap.

Roll dough, still covered, into a 10-inch circle.

Place into a 9-inch pie plate coated with cooking spray. Spoon apple mixture into pie plate.

Unwrap and place remaining portion of dough on plastic wrap. Cover with 2 sheets of overlapping plastic wrap.

Roll dough, still covered, into a 12-inch circle.

Place over apple mixture. Press edges of dough together. Fold edges under; flute.

Cut slits in top of dough to allow steam to escape.

Combine milk and egg yolk, stirring with a whisk. Gently brush top of dough with milk mixture.

Place pie plate on a foil-lined baking sheet; bake at 425 for 20 minutes in the lower third of oven. Shield edges of piecrust with foil. Reduce oven temperature to 350 (do not remove pie from oven); bake an additional 30 minutes or until browned. Cool on a wire rack.