Carefully transfer the dough to a 9-inch pie pan.Roll out the first dough disk on a floured surface until stretched into a 10-inch circle.Once the dough has chilled, remove both disks from the refrigerator and allow them to sit out for 15-20 minutes until they are soft, but still cold.Place a baking sheet in the oven while it is preheating. The apples should be tender with a slight bite. Simmer the apples until the juice has thickened and resembles caramel when drizzled off a spoon – about 15 minutes. Heat the apples over medium-low heat and stir frequently.Add the apples to a large pot and toss them with granulated sugar, cinnamon, nutmeg, allspice, cloves and salt.Peel, core and slice apples, then dice into 1/2 inch pieces.Chill the dough in the refrigerator for at least two hours, and work on the apple filling.Divide the dough in two, form into disks and wrap tightly with plastic wrap.Start with 2 tablespoons and increase from there just until you see the dough pull away from the sides and come together. While the food processor is running, add in the cold vodka, water or bourbon (vodka and bourbon make the crust extra flaky, but water works well too).
While the food processor is running, add in cold butter a few pieces at a time until all is combined.Add flour, sugar and salt to a food processor and pulse to combine.