Preheat your oven to 425°F (220°C). In a mixing bowl, combine the flour, butter, sugar, and salt. Blend until it resembles coarse crumbs. Gradually add ice water until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Peel, core, and slice the apples. Melt butter in a skillet over medium heat. Add apples, brown sugar, cinnamon, and lemon juice. Cook for about 10 minutes until tender and caramelized.

Remove from heat and mix in cornstarch and vanilla until well combined. Let the mixture sit for about 10 minutes to thicken.

Remove the pie dough from the fridge. Roll it out into a 12-inch circle and transfer it to a pie dish, trimming the edges and crimping them.

Pour the cooled filling into the crust, spreading it evenly. Preheat the oven to 375°F (190°C).

Cover with a second crust or create a lattice. Brush with an egg wash and bake for 45-50 minutes until golden brown.

Let cool for at least 1 hour before slicing. Serve warm with ice cream or whipped cream.