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In a medium bowl, stir together the flour, salt and sugar. Cube the butter, then add it to the mixture. Cut it into the flour until coarse crumbs form and the butter is evenly distributed. Add the vinegar and 3 tablespoons of the water. Stir until a dough forms that sticks together when pressed in your hand. If it's not coming together, add the extra tablespoon of water. Chill the dough for 20 minutes before proceeding.
Preheat the oven to 425.
Next, divide the dough in half, making one half slightly larger. Roll out the slightly larger piece of dough on a floured cutting board. Fit it into the pie plate. Sprinkle the bottom with the cornmeal.
Roll out the other half of the dough and set aside.
In a medium bowl, combine all of the filling ingredients in a bowl. Stir until well combined (some loose crumbs may remain). Pour the filling into the pie crust, top with the other pie circle and crimp the edges closed. Cut a slit in the top of the crust to allow steam to escape. Brush the pie with milk and sprinkle with extra sugar.
Bake the pie on a baking sheet for 20 minutes. After 20 minutes, lower the heat to 350 and continue to bake until the crust browns and the filling starts to bubble, about 25-28 minutes.
Let cool pie completely before attempting to slice.