1. Make the Crust:

1. Whisk flour, sugar, and salt.

2. Cut in cold butter until pea-sized and smaller flakes form.

3. Mix in vinegar and ice water, 1 tbsp at a time, until dough clumps together.

4. Divide into 4 discs, wrap, and chill 1 hr (up to 2 days).

2. Prepare the Filling:

1. Toss apples with lemon juice and zest.

2. In a separate bowl, mix sugars, flour, cinnamon, nutmeg, and salt.

3. Add to apples and toss; stir in vanilla and maple syrup.

4. Let sit 15–20 mins until syrupy.

3. Assemble Pies:

1. Preheat oven to 400°F (200°C).

2. Roll 2 dough discs into 12-inch circles; place in pie dishes.

3. Divide apple filling between pies; dot with butter.

4. Roll remaining 2 discs; place over pies (full or lattice). Crimp edges.

5. Brush tops with egg wash; sprinkle sugar.

4. Bake:

1. Bake at 400°F for 20 mins.

2. Reduce heat to 375°F (190°C) and bake 35–40 mins until golden brown and bubbly.

3. Tent edges with foil if browning too fast.

5. Cool & Serve:

• Cool on a wire rack 2–4 hrs before slicing.

• Serve slightly warm with vanilla ice cream, whipped cream, or caramel drizzle.