Mix together the flour, cinnamon, and salt in a large bowl. Cut the butter into ½ inch cubes and place on a plate. Mix the water and vinegar together in a jug. Place everything in the fridge for at least 15 minutes
Place all the dry ingredients into the bowl of a stand mixer fitted with the paddle attachment. Add the butter and toss them in the flour, making sure they're completely covered in flour.
Put the speed to low and mix together until the butter is the size of peas, about 2 minutes. If using your hands, mix together the butter and flour until the size of peas.
With the mixer running on low, pour in the water/vinegar, until the mixture is wet enough – I didn't use all of the water and left about 1 tbsp. If using your hands, create a well in the center of the bowl and pour the water/vinegar there. Use your hands to toss the mixture together. You don't want it to be too wet or too dry
Place the dough onto a floured surface and use your hands to shape it into a disc. Cover in plastic wrap and chill for at least 1 hour
After 60 minutes in the fridge, roll it out on a lightly floured surface until it’s ¼ inch thick. Fold it in half, then in half again. Split the dough in 2, and wrap each half in plastic. Refrigerate for at least 2 hours or preferably, overnight.
Make Pie Filling
In a medium pot, combine the diced apples, lemon juice and light brown sugar. Toss it and let it sit for 30-45 minutes
Sprinkle over the spices, vanilla and salt and cook for 5-8 minutes over medium heat. Take it off the heat and add the bourbon and flour.
Let it cool completely. To speed this up, pour it into a tray.
Line a baking sheet with foil to catch any juices. Heat oven to 400°F/200°C.
Take your dough out of the fridge and let it come to room temperature for about 20 minutes. Roll the dough out onto a lightly floured surface until it is about 1 inch wider than your pie plate. Carefully place the dough onto your pie plate. Pour your cooled filling into the pie plate. Chill in the fridge for 15 minutes
Roll out your second dough, making it a bit thicker than your other dough. and cut into pieces to make a lattice. Weave them together on top of your pie. Trim the lattice edges so they aren’t sticking out over the sides. Tuck the excess sides under and press it gently together to make your edges. Crimp the edges as you wish. Brush it with your egg wash (though leave the edges, those will get brown anyways!)
Bake pie for 65-75 minutes. If your pie edges are too brown, you can cover them with foil. Cool pie for at least an hour before cutting.
Make Whipped Cream
Whip all ingredients together with a hand held mixer until you have soft peaks.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method.Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your dough much creamier and richer.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Storage: keep your pie tightly wrapped in the fridge for up to 5 days.