Combine Dry Ingredients in a food processor and pulse until the ingredients are mixed. Next add the butter in tablespoon sized pieces and continue pulsing until your mixture is homogeneous.

Add the iced water and pulse just until mixed.

Remove the dough and split it in half. Keep one half refrigerated while you work the other half.

Place the dough on floured parchment paper. (Easiest if you tape the parchment corners with some painters tape.

Sift flour on top of the dough and roll the dough flat to approximately a 11inx11in square. Add more flour as needed to keep your rolling pin from sticking.

Using a pizza wheel or knife, make a circle approximately 11in in diameter.

Grease a 9 inch pie pan with butter and press the circular dough into your pie pan.

Remove the second half of the dough from the fridge, again flour the parchment and top of the dough and roll the dough into a second 11in sheet.

Fill with the apples and pie filling.

Using a knife or pizza cutter, cut 10 1x11in strips. Lay 5 strips evenly across the pie horizontally. Using the other 5 strips, interlace the strips vertically going over and under the horizontal strips until all dough strips are used.

Cut off any overhanging dough and pinch the sides evenly with your fingers or serving fork prongs sealing the dough together.

Cut a 10 inch in diameter circle using a knife or pizza cutter. Then cut 8 teardrop shaped holes evenly around the dough, about 2 inches from the edge.

Place the dough circle over the filled pie pan and seal the edges by either pinching with your fingers or pressing with the prongs of a serving fork.

Combine the egg and water and mix together.

After brushing the eggwash on the pie crust, sprinkle on the turbinado sugar.

In a medium sized saucepan, melt your butter, then combine the granulated and brown sugar, salt, cinnamon, and ground ginger. On medium heat, whisk together, then slowly add the cornstarch and whisk it in until it's fully combined.

Bring the mixture to a simmer and let it simmer for approximately a minute, then whisk in the vanilla.

Turn off the heat and add the apples. Once combined, pour the mixture into your dough lined pie pan.

Place the pie on the middle rack of a preheated 400°F oven and bake for 7 minutes. Reduce the temperature to 350°F and continue baking for approximately 30 minutes. Your crust should be golden brown and the apple filling should be bubbling.

Remove the pie from the oven and let it sit for 45 minutes to an hour before slicing into it.

Enjoy!