• Prep:

  Make sure there is space in your fridge for the pie crust. Get your ingredients ready.
  

Make the crust:

• Blend dry ingredients and butter:

  Mix flour and salt in a large mixing bowl. Add the butter and blend using a pastry blender, two forks or your hands until you have a bowl filled with pea-sized crumbs.
  2 ½ cups all-purpose flour, ½ teaspoon salt, ¾ cup cold unsalted butter
  
• Make pastry:

  Mix vinegar and water in a measuring jug. Slowly pour over dry ingredients and mix just until it comes together into a dough.
  1 teaspoon apple cider vinegar, ½ cup ice-cold water
  
• Chill pastry:

  Push the dough into a ball. Do not knead or overwork! Divide into 2 disks, wrap in foil and chill for 1 hour.
  

Make the filling:

• Sauté apples:

  Melt the butter in a large sauté pan or skillet over medium heat. Add the apples and toss to coat with butter.
  2 tablespoons unsalted butter, 3 pounds apples
  
• Cook apples:

  Stir in cinnamon, allspice, salt and both sugars. Cook for around 5 minutes, or until the apples have softened.
  ½ teaspoon cinnamon, ¼ teaspoon allspice, ¼ teaspoon salt, ½ cup sugar, 2 tablespoons brown sugar
  
• Thicken:

  Sprinkle the cornstarch over the apple mixture and continue cooking 3 to five minutes, stirring occasionally until the juices have thickened.
  3 tablespoons cornstarch
  
• Finish and cool:

  Stir in the vinegar, taste test and then cool the filling completely.
  ½ tablespoon apple cider vinegar
  

Assemble and bake the pie:

• Prep:

  Place a baking sheet in the lower half of the oven and preheat to 425°F. Lightly grease a 9-inch pie dish.
• Roll out crust:

  Place 1 disk of the chilled pastry between 2 sheets of baking parchment. Roll into a circle of about 10 inches in diameter. Chill in the fridge between the parchment sheets until ready to use.

  Place the second disk of the pastry between 2 sheets of baking parchment. Roll into a circle slightly larger than a 9 inch pie dish. Fit into the lightly greased pie dish.

  Please note: The photo only shows one sheet of baking parchment, so the crust is visible in the picture.
  
• Fill pie:

  Spread the cooled apple pie filling in the bottom crust.
  
• Add top crust and crimp:

  Remove the top crust from the refrigerator and fit on top of the pie. Seal the edges, trim and crimp. Make four incisions in the crust for steam vents.
  
• Finish:

  Lightly brush the top of the pie with beaten egg white and sprinkle with 1 tablespoon granulated sugar.
  1 egg white, 1 tablespoon granulated sugar
  
• Bake:

  Place the pie on the hot baking sheet and bake for 20 minutes before reducing the heat to 375°F.

  Continue baking for 30-40 minutes or until the top is golden brown.

  Remove and cool on a cooling rack for at least 2 hours before slicing to serve.