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Combine vinegar and ½ cup cold water in a measuring glass. Whisk flour, sugar, salt, and baking powder in a large bowl. Add butter and toss to coat. Working quickly and using a pastry blender or 2 butter knives, cut butter into flour to create large shaggy pieces of dough (you want some pea-size pieces of butter and some that are large and chunky). Drizzle half of the vinegar mixture over; stir with a fork until dough starts to come together (it should look a little dry, but add remaining vinegar mixture by the tablespoonful if needed).
Transfer dough to a surface; gather into a ball. Using the heel of your hand, smear dough across surface by a full arm’s length to flatten. Using a bench scraper, gather back into a ball. Smear and regather 2 more times. Cut dough in half. Wrap each piece tightly in plastic; flatten into a disk. Chill until firm, at least 1 hour.Do ahead: Dough can be made 1 week ahead. Keep chilled or freeze up to 1 month. If frozen, thaw overnight in refrigerator before using.
Toss apples, granulated sugar, brown sugar, butter, lemon juice, cinnamon, nutmeg, cardamom, salt, 2 Tbsp. flour, and 1 tsp. rose water in a large bowl until evenly coated. Cover and chill at least 4 hours or up to 12 hours.
Drain apples in a sieve set over a small saucepan; transfer apples back to bowl. Bring liquid to a boil over medium heat and cook until thickened, about 4 minutes. Pour sauce over apples; toss to combine.
Let dough sit at room temperature 5 minutes, then roll out 1 disk of dough on a lightly floured surface to a 12" round. Transfer to a standard 9"-diameter pie dish, then lift edges and allow dough to slump down into dish. Trim, leaving about a ½" overhang; chill while you roll out remaining dough disk to a 10" round. Using cookie cutter, punch out 4–8 vents in second round. Spoon apple filling, including any juices, into pie dish. Place second dough round over filling. Trim, leaving a 1" overhang. Press crusts together and fold over to seal. Crimp edges; decorate with cutout dough pieces as desired. Chill pie in freezer 20 minutes.
Meanwhile, place a rack in lower third of oven and preheat to 400°.
Place pie on a parchment-lined rimmed baking sheet; brush crust with 2 Tbsp. cream. Bake 20 minutes. Reduce oven temperature to 375° and continue to bake until crust is deep golden brown and juices are thick and bubbling, 60–80 minutes longer. Transfer pie to a wire rack and let cool at least 3 hours.
Using an electric mixer on medium-high speed, beat powdered sugar, remaining 1 cup cream, and remaining ½ tsp. rose water in a small bowl until cream begins to thicken. Reduce speed to medium and beat until soft peaks form.
Serve slices of pie with whipped cream.Do ahead: Pie can be baked 1 day ahead. Store loosely covered at room temperature.