Start with the crust. Cut the butter into cubes and place in a bowl with the flour, salt, and sugar. Add the butter until the mixture resembles sand.

Add the vanilla, the egg (this dough can also be made without the egg and it will still be good), and the water gradually until the dough no longer sticks to your fingers or the sides of the bowl.

Meanwhile, peel the apples and cut them into not-too-small cubes, placing them in a container with water and a few drops of lemon to prevent oxidation.

In a saucepan, melt the butter, add the drained apples, and let them cook for about 3 minutes.

Add the rest of the ingredients except for the cornstarch, mix well, and let cook for about 10 minutes until the juices are released. Then add the cornstarch dissolved in water, cover, and let cook on low heat.

Take the dough out of the refrigerator and let it sit for about 5 minutes. Roll out one of the dough balls to about 1/8 inch thick to cover the bottom of a greased 9-inch pie pan. Use a fork to make perforations in the bottom, trim the excess, and refrigerate for about 15 minutes.

Bake for 40 minutes or until the top is golden brown.