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1
For the crust:
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2
Combine dry ingredients in a large bowl. Add butter and toss to coat in flour mixture. Working quickly, pinch butter pieces into flour, creating both thin, flat pieces and larger chunks. You may also cut butter with 2 knives or a pastry cutter; or use a food processor, making sure not to cut the butter too small. Add vinegar and 1 tablespoon of water at a time, until the dough just comes together. Form into a ball, cover and refrigerate at least 1 hour.
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3
For the crumb topping:
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Combine all dry ingredients in a small bowl. Stir in melted better and form large crumbs. Set aside.
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5
Preheat oven to 375u00b0F. When chilled, remove crust from fridge and roll out on a lightly floured surface into a 14-inch round. Place on a baking sheet lined with silpat or parchment paper, and refrigerate for 10-15 minutes, or until firm. While pie crust chills, prepare the filling.
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6
For the filling:
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Combine all ingredients (excluding the butter) in a large bowl.
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8
Remove crust from the fridge and pile apples in the center, leaving a 2-inch border. You can also arrange the apples in a neat, circular pattern, but you will need to work quickly. Dot the filling with butter. Fold the border of the dough up over the side of the filling, making pleats every several inches. Make sure there are no cracks or the filling may leak while baking. Top apples with the crumb mixture, brush the crust with egg wash, and sprinkle sugar over the crust.
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9
Bake in the center rack of the oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbling. Allow pie to cool for about 1 hour. Using 2 large spatulas, carefully transfer the pie to a wire rack. Allow to cool completely (or almost completely if you prefer a warm slice of apple pie) and enjoy.
