Prepare the filling:
Peel and cut the apples into medium-sized pieces. Place a large pan on the stove and add the apples (Photo 1). Add the sugar and lemon juice, and cook, mixing well, for 7 to 10 minutes over medium heat.

When the apples are almost ready, add the ground cinnamon, mix well, and after a couple of minutes, turn off the heat and pour the mixture into a large container to cool (Photo 2).

Prepare the pie crust:
In a large bowl, combine the flour, baking powder, salt, sugar, and very cold butter cut into cubes. Add the lightly beaten egg and vanilla extract (Photo 3).

Use a potato masher or fork to mix and press the ingredients together until they start to combine (Photo 4).

Then, use your hands to rub the mixture between your palms without kneading until it resembles wet sand (Photo 5).

The dough is ready when you can squeeze a handful and it holds together (Photo 6).

I use a glass to press the base and sides evenly, leaving a thickness of about 1/8 to 1/5 inch (Photo 7).

Assemble the pie:
Once the crust is formed, pour in the cooled apples, spreading them evenly to avoid gaps. Sprinkle the remaining dough over the apples in chunky crumbs, pressing and breaking it into small clumps until the pie is fully covered (Photo 8).