Heat stove to 425 F. In a huge bowl, consolidate the apples, flour, sugar, vinegar, cinnamon, salt, nutmeg, ginger, and allspice and throw delicately until joined.

 

Fold one group of pie batter into a 11-to 12-inch round. Tenderly fit the mixture into a 9-inch pie plate and trim the edges, leaving a 1-inch overhang on all sides. Load up with the apple combination, mounding it somewhat in the middle. Dab with spread. Carry out the second clump of batter and spot it over the pie. Trim the edges, then pleat with your fingers or a fork.

 

Utilize a sharp blade to cut little vents in the top outside. Brush the whole surface with beaten egg, then sprinkle with turbinado sugar if utilizing. Put pie on a baking sheet and move to stove. Prepare for 15 minutes, until covering is simply starting to brown, then, at that point, lower temperature to 375 F and heat until filling is gurgling and hull is profound brilliant brown, 45 to 50 minutes more.

 

Move pie to a rack and cool for something like 1 hour prior to serving.