2.5 litres (10 cups) Cortland apples, peeled, each cut into 8 wedges (about 8 to 10 apples)
500 ml (2 cups) McIntosh apples, peeled, each cut into 8 wedges (about 2 apples)
1 ml (1/4 tsp) ground cinnamon
500 ml (2 cups) unbleached all-purpose flour
1 ml (1/4 tsp) salt
250 ml (1 cup) cold unsalted butter, diced
75 ml (1/3 cup) ice water
5 ml (1 tsp) cider or white vinegar
In a large non-stick skillet, melt the butter. Add the sugar, mix thoroughly and cook for 1 minute. Add the apples and cinnamon. Cook over high heat, stirring frequently, for about 10 minutes or until the McIntosh apples have stewed, the Cortland apples have soften and the syrup is almost dry. Pour into a bowl and let cool completely.
In a food processor, pulse the flour, salt and butter until the butter is the size of small peas. Add the water and vinegar. Pulse again until a ball begins to form. Remove the dough from the food processor. Form into two discs with your hands. Cover in plastic wrap and refrigerate for 30 minutes.
With the rack in the lowest position, preheat the oven to 220 °C (425 °F).
On a floured work surface, roll out the dough into two round sheets. Line one sheet in a 23 cm (9-inch) round and 2.5 cm (1-inch) deep pie plate. Fill with the apple mixture, forming a pile in the centre of the pie. With a 2 cm (1/2 to 3/4-inch) small round cookie cutter or a plain tip, make 5 holes in the second pastry sheet. Cover the pie with the second pastry sheet. Tightly seal the pie by crimping the edges with your fingers or with a fork. Brush with milk.
Bake for about 35 minutes or until the crust is golden brown. Let cool. The pie will keep for 3 days at room temperature.