Step 1

In a medium-sized mixing bowl, stir together the flour, cornstarch, and salt. Cut the cold, cubed butter into the flour mixture using a pastry cutter until the butter pieces are no bigger than peas.

Step 2

Add ice water, starting with 3-4 tablespoons and adding up to 6 in total or just until the dough starts to hold together when pinched. Turn onto a counter knead/press together just until the mixture forms a loose dough ball. Divide into two portions and form each portion into a disk. Generously flour the counter and the top of the first disk of dough and begin to roll out into a circle about 12 inches in diameter. It does not have to be a perfect circle, just the general shape!

Step 3

Transfer the 12-inch round of dough to an ungreased 9-inch pie pan. Gently work out any air pockets on the bottom and sides. Leave any excess dough to hang over the edges of the pan. Coat the bottom and sides of the pie crust with a generous coat of flour (This helps prevent the crust from going soggy). Cover and refrigerate for 1 hour (or 30 minutes in the freezer if you're tight on time) before assembling with the filling and baking. Roll out the second half of the dough into a 10-inch round and place on a flat surface (plate or cookie sheet) and refrigerate as well.

Step 4

In a large bowl, fold together the cored, peeled, and sliced apples, brown sugar, cornstarch, cinnamon, black pepper, baking soda, salt, and vanilla extract until the apples are well coated.

Step 5

Preheat the oven to 350℉. Pour the filling into the prepared and chilled pie crust, smoothing out the top as evenly as possible. Cut the 1/4 cup of butter into tiny cubes and evenly dot the top of the pie filling with them.

Step 6

Use a pastry brush to moisten the edge of the bottom crust with some water to help it stick to the top crust. Place the top crust on top of the pie and press/pinch right at the edge of the pan to seal. Trim off the excess crust and further pinch the two crusts together to seal before styling the edge of the pie crust as desired. (See extra notes for what to do with scraps of crust.) Slice a few steam vents in the top crust. At this time you could also brush the pie with an egg wash if desired.

Step 7

Bake in the preheated oven for 70-80 minutes or until the crust is golden and the filling is bubbly. Let cool to room temperature before serving to allow the filling to set or the pie filling will be too runny. Serve with vanilla ice cream or whipped cream. Enjoy!