Beat egg and mix it with vinegar and cold water. Mix flour, salt and orange zest
=Dice the cold butter and add it to the flour. The butter has to be real cold to get the flaky pie crust. Don't add melted or room temperature butter.
Pour the egg mixture in the flour and make it to a moist dough, divide the dough into two equal parts
Dust some flour over the dough and wrap it in a plastic wrap, refrigerate it for 1 hour
After an hour, dust some flour on the rolling board and flatten both the dough to a thin circle about 1 inch larger than the 8 inch pie plate
Ccarefully place one dough circle into pie plate and gently press to cover the plate
Chill this plate with dough and another dough circle in the refrigerator till we make the filling to avoid the butter to get melted
Peel off the skin from the apple and make thin slices
in a bowl, add sliced apple pieces, brown sugar, cinnamon powder, nutmeg powder, orange zest and orange juice, mix everything together
Take out the pie plate and the dough circle (top crust) from the refrigerator, place the apple mixture in pie plate
Cover it with top crust (second dough circle we made).Tuck the edges of the top crust under the bottom of the edge of the bottom crust and crimp the 2 together with your fingers or fork
Cut slits in the top crust to allow the steam to release while baking
Preheat the oven to 400 degrees F
Place the pie plate inside the oven and bake it for 30 - 40 minutes until the pie is fully baked and the apples become tender. juices will start to bubble out at this stage.
While baking, you can place aluminum foil on the top of the pie once the top crust color starts changing to little brown. This helps to avoid over burning on the top.
Let it cool completely. Cut into pieces and serve it as a dessert.