Espresso and Lime

0 If making the pie dough from scratch, do this first and place it tightly wrapped in the refrigerator before starting the pie filling
1 Preheat your oven to 425 degrees 
2 Add 1/2 cup of butter into a skillet over medium heat and once it has melted, add 1/4 cup of all purpose flour and cook for 60 seconds while stirring constantly
3 Add 1/4 cup of apple cider, 1/2 cup of brown sugar, 1/2 cup of granulated sugar and 2 teaspoons of vanilla extract, whisk to combine and bring to a simmer for 3 minutes and the transfer the skillet off of the heat and set aside for now
4 Peel the apples, remove the cores and thinly slice. Place the apple slices in a large bowl and add 2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg and 1/4 teaspoon of cloves and toss to coat all of the apples 
5 Pour the butter sauce over the apples and mix to combine 
6 Roll 1 portion of pie dough out to a 12 inch circle on a lightly floured surface 
7 Transfer the pie dough into a 9 inch pie dish and add the apple pie filling
8 Roll the other portion of pie dough into a 10 inch round if covering the pie smoothly or slice into long strips if creating a lattice top
9 Pinch the outer edges to seal and brush the top of the pie dough with a mixture of an egg and a tablespoon of water
10 Optional: sprinkle the pie dough with coarse grained sugar 
11 Bake the pie in a 425 degree oven for 15 minutes and then reduce the ovens temperature to 350 degrees and bake for another 45 minutes (1 hour total)
12 Allow the pie to cool for 4 hours before slicing so the filling can fully set