Apple Pie

Add the cold water and apple cider vinegar, tossing to combine with a fork. Bring together with your hands until a round of dough forms. If the dough is dry, add more ice water, one tablespoon at a time. If the dough is too wet, add flour, one tablespoon at a time. The dough should be supple and soft, never sticky or crumbly.

Transfer the dough to a lightly floured work surface and form into a disk. Form it into a ball. Use a sharp knife to cut it in half. Gently flatten each half into 1-inch-thick disks. Tightly wrap with plastic wrap and refrigerate for 2 hours or until ready to use. The dough will keep in the fridge for up to 5 days.

Prepare the Filling & Bake the Pie: Preheat the oven to 400° Fahrenheit. Peel and core the apples, then thinly slice them no thicker than 1/4-inch thick. Take about half of the sliced apples and transfer them to a saucepan along with the apple juice. Bring to a boil and cook, stirring frequently, for 8-10 minutes. Set aside to cool slightly.

In a large bowl, whisk together the sugar, cornstarch, cinnamon, nutmeg, ginger, and salt. Add the uncooked apples and lemon juice to the bowl and toss until fully coated. Finally, add the cooked apples and toss until well distributed. Set aside.

On a lightly floured work surface, roll out one of the disks of pie dough into a circle about 12-inches in diameter. If an inverted 9-inch pie plate is centered on top, there should be about 1-inch extra dough on all sides.

Place the dough into the 9-inch pie plate, letting the dough fall into the plate without stretching or pulling. Roll out the second disk of dough to about the same size, then use a sharp knife to score slits in the top. Set aside.

Spoon the apple filling into the pie plate, then pour the juices over the top of the apples. Cut the butter into small pieces and use the pieces to dot the apple filling.

Place the dough with slits over the top of the filling and trim off any dough that hangs more than 1-inch over the sides of the pie plate. Around the edges, tuck the top layer of pie dough underneath the dough resting on the pie plate. Use your fingers or a fork to crimp and seal the edges.

Finally, whisk the egg and water to create an egg wash. Brush the egg wash over the pie dough and sprinkle with sugar.

Transfer the pie to the center rack of the oven, positioning a sheet pan below it to catch any drips. Bake at 400° for 20 minutes, then reduce the oven temperature to 350° for 45-50 minutes. The crust should be a deep golden brown (cover with foil if the dough gets too dark during baking).

Remove the pie from the oven and let cool for at least 3 hours at room temperature. Serve with generous scoops of vanilla ice cream and enjoy.