Citrus Thyme Apple Pie

Ingredients
2 pounds pie dough, recipe below
2 pounds Granny Smith apples, peeled and cored
4 ounces butter
1 cup sugar
1⁄4 cup orange liqueur
1⁄2 cup cream
2 tablespoons lemon zest
2 tablespoons thyme, finely chopped
1 teaspoon salt
1 teaspoon lemon juice

Instructions
1. Preheat an oven to 425F.
2. Melt butter in a large saucepan over medium heat. Cut the apples into thick slices. Add to pan and cook until just tender, about five minutes.
3. Add the sugar, orange liqueur, cream, lemon zest, thyme, salt, and lemon juice. Cook 5 to 10 minutes until the apples are tender. Strain the apples from the liquid, reserving both.
4. Roll out the pie dough into 8 disks, each about 8-inches in diameter. Place 4 in small 6-inch pie dishes. Fill each with apples.
5. In the meantime, return the reserved liquid to the pan and bring to a boil, reducing until it is a thick syrup. Pour a little syrup over the apples in the pie dishes.
6. Top the pies with crust and bake at 425F for 30 minutes. Reduce the heat to 375F and continue cooking another 30 to 40 minutes or until the crust is golden brown

Classic Pie Dough

Ingredients
6 ounces bread flour
2 ounces cake flour
1 teaspoon salt
7 ounces (14 tablespoons) unsalted butter, cold
1⁄4 cup water

Instructions
Hand Method
1. Mix flours and salt in a large bowl. Chop butter into 1⁄2-inch chunks and add to flour mixture. Pinch or cut butter into flour using your fingers or a pastry cutter, breaking it into pieces about the size of large peas. If using your hands, work quickly to keep butter from melting.
2. Pour water into flour mixture. Mix dough with your hands or about 10 to 15 turns of a wooden spoon, until it just starts to come together. The dough will be very tough and should remain in a few large chunks.
3. Place dough on a lightly floured surface and push chunks together. Knead 4 to 5 times, just until it holds together. Flatten dough into a disk about 1 inch thick. Wrap tightly in parchment paper and let rest in the refrigerator for at least 1 hour.
Food Processor Method
1. Pulse flours and salt in the bowl of a food processor 2 or 3 times to combine. Chop butter into 1⁄2-inch cubes and add to flour mixture. Pulse for 1 second about 8 times, until butter is in pieces about the size of large peas. Add water and pulse 3 to 4 times, until dough begins to come together. It may remain in a few large chunks.
2. Place dough on a lightly floured surface and push chunks together. Knead 4 to 5 times, until it holds its shape. Flatten dough into a disk about 1 inch thick. Wrap tightly in parchment paper and let rest in the refrigerator for at least 1 hour.