Apples, raspberries and candied ginger rocket this pie right into deliciousness. Want a foolproof method for making your dough? Check out the steps here.
Dough: In a large mixing bowl, stir together flour, salt and sugar. Cut Cold Butter into slices and toss into flour mix, work butter into flour; flattening butter slices with your fingers and rubbing into the flour. Do not over-blend, you want some large chunks of butter to be visible. Sprinkle mixture with water and blend together with a fork until dough starts to come together. Fold and knead the dough against itself inside the bowl until it comes together. Divide into two discs,wrap in plastic wrap, and chill for 2 hrs (or overnight, or freeze up to two weeks).
Flour surface and roll each disc into a 12” circle, trim edges. Line one 9” Pie plate and place other crust on a sheet tray, chill crusts while you make the filling.
Filling: Melt butter in a large skillet, add vanilla bean seeds, apples and salt, cook 5 minutes until apples just start to get tender and releases some juice, remove from heat and pour into large mixing bowl. Add the rest of the ingredients for the filling and set aside to cool. Mixture will be syrupy.
Topping: Stir together sugar, cinnamon and salt. Beat egg until well combined.
Preheat Oven to 400. Place Pie plate on parchment-lined sheet tray. Fill crust with filling and top with second crust, tucking down in around the filling. Pull up over-hanging crusts and fold against itself, then go around a second time and crimp into a decorative edge. Brush top and crimped edges with Egg and sprinkle with cinnamom-sugar. Place pie on sheet tray in the middle rack of the oven and bake for 15 minutes, reduce heat to 350 and bake for 1 hr. Let cool 1-2 hr before serving.