1. Add the flour and salt to a bowl, add the cold butter in small pieces, and rub everything between your fingers to combine. Add the vinegar to the cold water and then add to the bowl – knead quickly. The dough can be a bit patchy, but that is ok. You just don’t want it to get warm, so the butter does not melt. Wrap in plastic wrap and place in the fridge for at least 1 hour.

2. Add the flour, sugar, cinnamon, and salt for the crumbs to a bowl and mix to combine. Add the cold butter in small pieces and rub everything between your fingers to get different-sized crumbs. Place in the fridge until needed.

3. Preheat the oven to 390°F (200°C). Grease a 9.5 inches (24cm) pie dish* lightly and set aside. Peel, core, and slice the apples finely. Add to a bowl and add the lemon juice, so they won’t brown. Add the lemon zest, sugar, flour, chia seeds (optional), cinnamon, cardamom, ginger, milk, and vanilla extract, and mix everything until well combined – you want the sugar, flour, and spices evenly distributed. Set aside.

4. Roll out the dough on a lightly floured surface until slightly larger than the pie dish. Transfer and press to the bottom and sides. Prick the bottom several times with a fork. Add the apples and distribute them evenly – you want them quite compacted. Sprinkle the prepared crumbs on top, as well as some additional sugar (optional). Bake the pie for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 45-50 minutes. The crumbs should have a nice color, and you want to see the filling bubble up here and there. If the crumbs get too dark towards the end, cover the pie with some aluminum foil and continue baking. Take out of the oven and let cool down completely for at least 2-3 hours, so the filling can settle and won’t fall apart when you cut the pie into slices.