Whisk flour and salt, then cut in cold butter until crumbly. Gradually add ice water and apple cider vinegar to form a dough, then divide, flatten, and refrigerate for at least 30 minutes.

While dough chills, peel, core, and slice apples. Combine apples with sugars, lemon juice, spices, and salt in a pot, cooking over medium heat until apples soften slightly.

Whisk flour or cornstarch with water to create a slurry. Add to warm apples, stirring until thickened, then remove from heat and stir in cold butter until melted. Let the filling cool completely.

Preheat oven to 425°F. Roll out one dough disk into a 12-inch circle and transfer to a 9-inch pie plate, trimming the edges to a ½-inch overhang.

Pour the cooled apple filling into the bottom crust, mounding it in the center. Roll out the second dough disk and place it over the filling, create a lattice top, or use decorative cutouts, making sure to cut slits if using a full top crust.

Trim the top crust to match the bottom overhang. Fold the top crust under the bottom and crimp the edges together for a decorative seal.

Brush the top crust with egg wash and, if desired, sprinkle with turbinado sugar for extra crunch and shine.

Bake the pie on a baking sheet at 425°F for 20 minutes. Reduce temperature to 375°F and bake for another 35-45 minutes, until golden brown and bubbling; cover edges with foil if browning too quickly.

Allow the pie to cool on a wire rack for at least 2-3 hours before slicing and serving.