Ingredients

• 4 1/2 cups Bob's Red Mill Organic Unbleached All Purpose White Flour
• 1 Tbsp Sugar
• 1/2 tsp Salt
• 1 3/4 cups Cold Unsalted Butter
• 1/2 cup ice cold water
• 1 Tbsp Vinegar
• 1 Egg

• 4-5 medium-sized Apples thinly sliced
• 1/2 cup Sugar
• 1/2 tsp Cinnamon
• 1 Tbsp Lemon Juice
• 2 Tbsp Bob's Red Mill Organic Unbleached All Purpose White Flour

• Egg Wash: 1 Egg and 1 Tbsp Milk whisked together
• Powdered Sugar

Instructions

1. Mix flour, sugar and salt.
2. Cube butter using a knife and add into the flour mixture. Use a pastry blender to cut the butter into the flour until the mixture is very crumbly.
3. Beat together the water, vinegar and egg. Pour into the flour mixture and toss gently.
4. Once the mixture forms a dough, separate into 5 or 6 flat circular disks and wrap individually in plastic wrap. Refrigerate disks for 1-2 hours.
5. On a well-floured surface, use a rolling pin to roll out one pastry disk as evenly as possible until it is around 1/8-inch thick and about 12 inches in diameter. Make sure to flour the surface generously to prevent sticking.
6. Carefully transfer it to a 9-inch pie pan and trim off excess dough hanging over the edges of the pan with a knife.
7. Mix all the ingredients for the apple filling and pour into prepared pie crust.
8. Roll out another disk on a well-floured surface and cut strips to make the lattice. Weave the strips on top of the apple filling and trim the edges.
9. Use stamps to make leaves and place on top of the lattice.
10. Optional: Using a pastry brush, brush the egg wash on the crust.
11. Refrigerate pie for 20-30 minutes.
12. Preheat oven to 400ºF and bake for 60 minutes or until golden brown on top. Cover the border with aluminum foil to prevent burning.
13. Remove pie from oven and let it stand to cool slightly before dusting with powdered sugar and serving with vanilla ice cream. Enjoy!