In a medium bowl, sift the flour, add the sugar, chop the butter into smaller chunks and combine all together using your hands.

Add the salt, apple cider vinegar, lemon juice, and ice water, and using your hands knead the dough just until combined into a solid ball.

Wrap it in foil and refrigerate the dough for at least 30 minutes. While the dough rests in the fridge, prepare the apple filling (see instructions below).

Preheat the oven to 180° Celsius or 350° Fahrenheit.

Remove the dough from the fridge, divide it in half and roll one portion flat (about ½ cm or ⅕ inch thick) using a rolling pin. Use plastic wrap to prevent the dough from sticking to your working surface and the rolling pin.

Place the rolled out dough into a pie-baking dish.

Cover it with a parchment paper and weigh it down with some rice or other lose grains.

Bake the pie crust for 20-25 minutes.

While the pie crust is baking, roll out the other portion of the pie crust dough in the same way as above.

Once the crust is pre-baked (blind-baked), add the apples (see instructions below on how to prepare the apple filling).

Cover the filling with the rolled out pie crust dough and remove the excess edges.

Press the edges tightly together using a fork to make a nice pattern.

Make 6-8 cuts in the top pie crust to allow for the steam to release during baking. You can use any extra dough to decorate the top crust of your pie.

Bake for additional 30-35 minutes until the the pie starts to become golden in color.

Remove from the oven and let it cool on your kitchen counter for about 15-20 minutes. Then enjoy with a scoop of vanilla ice-cream.