Sift together flour, sugar and salt. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix together egg, vinegar and water, then add to flour mixture. Mix until dough is moist enough to form a ball. Divide in two and form into discs, then wrap in plastic and chill for 30 minutes. On lightly floured surface, roll one disc into a 12 inch circle. Press into pie plate. Trim edges. Place in freezer while preparing pie filling.

Preheat oven to 375°. Mix all pie ingredients. Pour into unbaked pie shell. Dab with butter. Roll top crust same as bottom and lift onto filled pie. Trim and crimp edge to form decorative border. If using crumb crust instead of top pastry crust, omit butter dabs and pour crumb topping over filling, spreading evenly to the edges.

Bake 40-45 minutes. Cool on a wire rack. Best served warm with vanilla ice cream.

When making a 2 crust pie, brush top crust with beaten egg white and sprinkle with sugar.