In a large bowl, combine all apple pie filling ingredients, cover and set aside to marinate.

Refrigerate, if preparing the day before.

When mixing ingredients, I recommend sprinkling the ingredients over the sliced apples, coating evenly and then mix thoroughly.

Before starting, make sure all ingredients are cold to ensure the crust comes out flaky. *Please read through my suggestions in the notes section for more details and further explanation of specific steps. Grease a pie dish and set aside.

In a large mixing bowl, mix 2-1/3 cups flour, 1 tablespoon sugar, 1 tablespoon apple cider vinegar or fresh lemon juice, 1/4 teaspoon salt and 1 cup chilled butter slices. Using a pastry blender, work the mixture until you get a crumbly texture with about 1/2-inch inch butter chunks.

Starting with 1/4 cup ice water, gradually add the ice water into the mixture and using a large fork and then your fingertips, work dough until it just comes together into a ball. If it needs more ice water to form a ball, then you can add more and keep the ice water on hand in case you need more later if the dough dries out.

Wrap the dough in plastic wrap to prevent drying and refrigerate for a 1/2 hour before rolling out.

After chilling for a 1/2 hour, divide dough ball evenly in half with a dough scraper. Wrap 1 half in the plastic wrap and return to the refrigerator to chill while you work what will be the bottom crust. Roll out the dough half into 1/4-inch thick circle to fit into the greased pie dish, leaving a slight overhang to account for any shrinkage when baking (1/2-inch overhang). Cover with a square of parchment paper, fill in pie weights and return to the refrigerator for 1/2 hour.

While you wait for the bottom crust to chill, take out the half that will be the top crust. Cover a large cutting board with parchment paper and lightly flour the surface. Roll out a 1/4-inch thick circle for the top over a lightly floured surface. If any dough is sticky, just use some flour, to ease handling at any step of the way. Cover the dough circle completely with the plastic wrap to prevent it from drying out. Chill for a half hour.

When all pie filling ingredients have been prepared and the top dough is chilling for the last time, then preheat oven to 425 degrees F.  

Pricking the bottom crust is not necessary if you have pie weights, if you don't have pie weights, then you must prick the bottom crust.  Make sure the bottom crust is covered with parchment paper (aluminum foil can also be used), pour the pie weights over the parchment paper and bake for 12-15 minutes until the bottom crust is light golden brown.

After the bottom crust has been blind baked, place pie bird in the center of the bottom crust. Using a large spoon, spoon in the apple pie filling around the pie bird, pour any excess pie filling juice over the apple slices. You can gently press down on the apple slices to remove air pockets.

After the top crust pie dough has chilled for 30 minutes, remove from the refrigerator and cut a small circle in the center, just enough for the pie bird, you can also cut slits around the pie bird after the pie dough is carefully placed over the apple pie filling. Crimp and trim the edges.

If there are trimmings you can make cut outs of your choosing.

Egg wash is optional, be aware that an egg wash can make the pie look more browned as it bakes, so keep an eye on it in the oven.

Bake for 1 hour.  Check on it 30-45 minutes in, to make sure the top isn't getting overly browned. Put a piece of aluminum foil tent with a circle cutout for a vent to reduce browning, if need be (I usually do at 45 mins in). Bake the remaining time.

Allow the pie to cool completely, this ensures it sets up before you cut into the pie.