In a food processor, pulse together the flour, salt, and sugar to combine.
Cube butter and add to the flour mixture. Pulse a few times until you have a crumbs the size of peas.
Drizzle vodka and 2 TBSP of water as evenly as possible over the mixture. Pulse a few times. Pinch the dough, if it holds together remove from the food processor and divide in to 2 disks. If the dough crumbles, add 2 tsp of water at a time and pulse. This will be different depending on the humidity.
Wrap each disk in saran wrap and refrigerate for 30 minutes or up to 2 days.
While the dough is chilling, peel, core, and cut apples to 1/4” thick.
In a large bowl, combine apples, sugar, flour, spices, lemon juice, and brandy. Mix well until apples are evenly coated and set aside.
Preheat oven to 400 degrees.
Roll out dough on a slightly floured surface. Roll out to a 1/4” thickness, if you get holes don’t worry, you can patch them. Gently transfer the crust to the pie dish.
Layer apples in a circular pattern and sprinkle with frozen butter.
Roll out remaining dough to 1/4” and cover apples. Trim off excess crust and crimp.
Whisk the egg and brush over the entire pie. Sprinkle with sugar.
Cover with aluminum foil for 20 minutes. Then remove foil and bake for an addition 40 minutes or until apples start to bubble.
Let stand for 1 hour and serve.