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1
For pie crust, in a food processor, pulse together flour, sugar and salt.
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2
Add butter and pulse until largest pieces are the size of peas.
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3
In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers).
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4
If dough still crumbles, pulse in a little more water mixture.
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5
Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands.
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6
Halve and wrap each piece in plastic wrap, pressing to flatten into disks.
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7
Refrigerate until ready to use.
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8
On a lightly floured surface, roll out 1 pie crust disk into a 14-inch round.
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9
Fold in half and transfer to a 9 1/2-inch deep-dish pie plate.
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10
Unfold dough and gently lift into place.
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11
Trim edges to a 1/2-inch overhang and transfer to a freezer.
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12
For apple filling, peel, core and cut apples into 1/8- to 1/4-inch thick slices.
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13
In a large bowl, gently toss together apples, granulated sugar, cornstarch, 1/2 t cinnamon, the ginger and the nutmeg.
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14
In another bowl, combine nuts, butter, brown sugar and remaining 1/4 t cinnamon.
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15
Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples.
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16
Freeze while making lattice top.
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17
Heat oven to 425 degrees and place rack in lower third.
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18
On a lightly floured surface, roll out remaining disk into a 14-inch round.
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19
Using a fluted pastry wheel, cut into eight 1-inch wide strips.
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20
Vertically arrange half of the strips over filling.
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21
Horizontally weave in remaining strips, gently lifting vertical strips.
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22
Adhere to bottom crust with some water; trim and crimp.
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23
Beat egg with 1 T water; brush over lattice.
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24
Generously sprinkle with granulated sugar.
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25
Bake on baking sheet 25 minutes.
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26
Reduce oven to 375 degrees and bake until apples are tender (test by piercing with a paring knife) and juices are bubbling, about 1 hour 15 minutes.
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27
If crust browns too quickly, cover with foil.
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28
Transfer pie to a wire rack and let cool at least 1 1/2 hours before serving.
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29
Serve warm or at room temperature.
