Apple pie with an all-purpose flaky pie dough

Weigh 450 g all-purpose flour and whisk in the granulated sugar and salt.

Add the cold butter and toss to coat each piece in flour, breaking the butter roughly in half; chill the flour first in a hot kitchen.

Stream in 150 g water while tossing with a fork, just until big clumps form.

Turn out onto the work surface and use a chopping motion with a scraper to break up the butter and distribute the water, tossing back into a pile; squeeze until it holds in large pieces.

Flatten into a square about three quarters of an inch to an inch thick, straightening the sides with the scraper; roll it even.

Cut in half and stack, roll to flatten, cut in half crosswise and stack again.

Roll into a rectangle on a little flour, cut in half, and press each piece into a disc.

Wrap each disc tightly, roll over the wrapped dough with a pin to fill the wrap, and chill a couple of hours.

Let the chilled dough sit a minute or two, then beat it lightly with the rolling pin, rotating, until pliable; roll out, rotating often and checking thickness.

Fold the round in quarters, centre the tip in a nine-inch pie plate and unfold; let the dough slump into the plate without stretching and press it firmly everywhere. Chill.

Roll the second disc into a flat round, transfer to a lined baking sheet and chill.

Whisk the granulated sugar and cinnamon into cinnamon sugar; reserve two tablespoons for the top.

Add the brown sugar, a big pinch of salt, the cornstarch and half a teaspoon of orange zest to the rest.

Add three pounds of apples, then the angostura, vanilla and apple cider vinegar over the apples, and toss to coat.

Lay a ring of apple slices one by one around the bottom edge of the crust, add the rest of the filling, and press down firmly to compact it.

Drizzle two tablespoons of the melted butter over the filling; brush the rim with water.

Drape the top crust over, press around the perimeter to seal, press with the tines of a fork, and trim flush with the plate using a paring knife.

Brush with the last tablespoon of melted butter and sprinkle with the reserved cinnamon sugar.

Freeze about ten minutes, then cut slits so steam escapes.

Bake at 400F for 20 minutes.

Lower to 350F and bake the rest of the way, the better part of two hours in total, until the crust is golden and the apples translucent and the juices thickened.