Pie Crust: Place all dry ingredients in a food processor, pulse until all are combined. Add in the butter, making sure not to handle butter too much to keep it from warming up. Pulse until it appears like a dry sand mixture. Slowly add the ice water, pulse one more time.
Place the dough on a board or counter, press it all until you mold it into a ball, or square, cover it and place it in the fridge for 2 hrs or overnight.
Pie Filling: In a pan, melt the butter on med-high, as it begins to zimmer, add the flour, whisk in the sugar and water, bring to a boil, lower the heat, until it becomes the consistency of honey. In a separate bowl, add the apple slices, once sauce is cooled a bit, add it to the apples, along with the cinnamon and pumpkin pie spice. Fold all ingredients together.
Then… Roll out the pie crust to your desired size, place on the pie plate, add filling, decorate it as you wish. Preheat the oven to 425°. Place pie in the oven for 15 minutes. Then, without opening the oven, lower heat to 350° and bake for an additional 45 minutes.