Make the pie crust

1. Place the flour, sugar, and salt in a food processor and pulse to combine.
2. Add the cold butter and pulse until the mixture resembles coarse crumbs with small butter pieces.
3. Add the ice water and pulse until the dough just comes together.
4. Divide the dough into two discs, wrap, and chill for at least 1 hour.

Make the apple filling

1. Peel, core, and slice the apples.
2. Combine the apples, lemon juice, sugar, cinnamon, and vanilla in a saucepan.
3. Cook over medium heat for about 10–15 minutes, stirring occasionally, until slightly softened.
4. Let the filling cool completely.

Assemble the pie

1. Roll out both dough discs on a lightly floured surface.
2. Line a pie dish with one crust, leaving a slight overhang.
3. Fill with the cooled apple filling.
4. Cut the second crust into strips and weave a lattice, or place it whole over the filling.
5. Trim, seal, and crimp the edges.
6. Chill the assembled pie for 20–30 minutes.

Bake

1. Preheat the oven to 392°F (200°C).
2. Brush the pie with egg wash and sprinkle with sugar.
3. Reduce the oven to 350°F (180°C) and bake for 35–45 minutes, until the crust is deep golden and the filling is bubbling.
4. Cool completely before slicing.