1. Whisk together flour, 1 tablespoon sugar, and salt. Cut in cold butter cubes until mixture resembles coarse crumbs with pea-sized pieces.

2. Combine ice water with vinegar. Drizzle 6 tablespoons over flour mixture, tossing with a fork. Add more water as needed until dough just comes together.

3. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for 1 hour.

4. In a large bowl, combine sliced apples, sugars, flour, cornstarch, spices, lemon juice, and vanilla. Let sit 15 minutes.

5. Preheat oven to 425°F. Place baking sheet on lower rack to heat.

6. Roll one dough disk into 12-inch circle. Transfer to 9-inch pie plate, leaving 1-inch overhang.

7. Add apple filling, discarding excess liquid. Dot with butter pieces.

8. Roll second dough disk and place over filling. Trim, fold edges under, and crimp decoratively.

9. Cut 4-5 vents in top crust. Brush with egg wash and sprinkle with coarse sugar.

10. Place on preheated baking sheet. Bake 20 minutes at 425°F, then reduce to 375°F and bake 40-50 minutes until golden and bubbling.

11. Cool completely on wire rack for at least 4 hours before slicing.