Mix flour and salt in bowl. Cut in butter with pastry blender or 2 knives until the consistency of cornmeal. In a small bowl beat egg slightly, add vinegar and water. Add egg mixture to bowl and mix together with fork until liquid is all absorbed. Using fingers, continue mixing until a ball starts to form. Turn out onto countertop and knead until all flour is evenly absorbed (15-20 times). Divide dough into 2 equal parts, pat into 1 inch thick rounds and wrap in saran wrap. Chill in refrigerator for at least 1 hour.

Assembling the pie:

Roll 1 round of crust out on floured surface to 1/8" thick using rolling pin. Flour as necessary to keep from sticking to rolling surface or rolling pin. Roll dough around rolling pin to easily transfer to pie plate.

Use 1/4 of your apples to make the first layer in the bottom crust. Once your apples are evenly layered, sprinkle with approximately 1/8 cup brown sugar, 1/4 tsp. cinnamon, 2 tbsp. raisins, 1/4 tsp. flour and dot with 1/2 pat of butter in 5 places. Repeat laying apples and sprinkling with sugar, cinnamon, raisins, flour and butter 3 more times.

Roll out top pie crust and place over apples. Trim excess off both pie crusts (where crust touches the work surface should be plenty). Roll up excess of top and bottom pie crusts together all around pie. Cinch pie crust by squeezing crust with thumb and index finger of both hands all the way around.

Using a fork, dock the top of the pie (poke holes in it).

Place in 400 degree pre-heated oven for approximately 45 minutes, or until top is golden brown.