Organic Vanilla Bean Apple Pie

1. Peel, core and slice apples. Toss with the apple cider vinegar or lemon juice.
2. Place sugar in medium-sized bowl. Split and scrape vanilla bean into sugar and stir together until evenly combined. Add remaining ingredients.
3. Pour dry mix over apples and mix until all apple slices are uniformly coated. Put in prepared, unbaked pie crust. Top with crumb topping (recipe below) or a second pie crust.

For the double-crust pie:

1. Dot the apple pie filling in pie shell with two tablespoons of chopped butter pieces before adding the top crust.
2. Bake at 450 degrees for 15 minutes. Cover edges. Reduce heat to 325 degrees for 35 minutes.

For the crumb topping:

1. Cut butter with brown sugar. Stir in rolled oats. Pour over apple pie filling in pie shell.
2. Bake at 375 degrees for 45 to 60 minutes.

Basic Butter Pie Crust:

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the water (without the ice!) a tablespoon at a time, until mixture forms a ball.
2. Wrap in plastic and refrigerate for 4 hours or overnight. When you remove from refrigerator, allow at least 20 minutes for the dough to return to room temperature before using.
3. Roll dough out to fit a 9-inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Crimp or pinch edges as desired.