Place the flour, sugar, and salt in a food processor. Pulse a couple of times to combine. Then, add the cold butter and pulse until the butter bits are pea-sized.

Transfer the mixture into a bowl and start adding the cold water mixed with vinegar a little at a time while stirring with a fork or a rubber spatula. Add the water just until it’s possible to form a ball. The dough should look a bit crumbly but if you take and pinch a small portion of it, it should stay together. Finish bringing the dough together into a ball with your hands but don’t knead it.

Split it into two portions, form a disk out of each, and wrap them separately in plastic wrap. Refrigerate for 40 minutes, overnight, or for up to two days.

Drain the juice and pour it into a large frying pan. Add vanilla extract and honey, then bring to simmer. Then add dark rum and simmer for 3-5 minutes over medium heat to reduce the liquids by half.

When the apple juice mixture has reduced, add the butter and stir until melted and incorporated.

Add the apple slices and cook for 3-5 minutes, or until the liquid has thickened from the starch.

When done, remove from the heat and pour the apple pie filling into a large dish and place it in the fridge, so it cools down faster.

Preheat the oven to 425F (220C) and prepare a 9" pie pan.

Roll the first piece of the dough out into a circle on the lightly floured surface, so it’s approximately 11 inches in diameter.

Place the dough into the pie dish (roll it loosely around your rolling pin and unroll it right into your pie dish), then gently press to attach the dough to the bottom and sides of the dish but do not stretch it. Freeze for 10 minutes.

Meanwhile, roll the second piece of the dough so you can cut out 10 even 10"-long strips. Cut out the strips with a pizza cutter or a knife.

Take the frozen pie crust and fill it with the chilled apple filling.

Arrange the strips in a woven lattice pattern on top. Trim, seal, and crimp the edges of the pie.

Whisk the egg and water in a small bowl and brush it over the crust. Sprinkle granulated sugar on top, if desired.

Bake on a lower rack for 20 mins, then lower the heat to 375F (190C) and bake for another 40-50 minutes or until the pie is golden brown and the filling is bubbling through the vents. If the crust browns too fast during the baking, cover loosely with a piece of foil to slow down the browning.

Let the pie cool down at room temperature for at least 4 hours before serving.