Before baking.
Ingredients
Crust:
2 1/4 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon sugar
6 ounces cold unsalted butter, cut into pieces
1/4 cup ice water (strain out the ice just before using)
1 teaspoon red wine vinegar

Filling:
1/2 cup sugar
1/8 teaspoon salt
1 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 Granny Smith apples, peeled
1 1/2 tablespoons cold unsalted butter, cut into pieces

Instructions
Mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. (You should still be able to see the pieces of butter.) In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. Transfer the dough to a work surface and shape into a round, flat disk. Wrap in plastic wrap and refrigerate at least 30 minutes before using.

Dust a work surface with flour and sprinkle a little flour on top of the dough and roll to proper size and thickness and put in flour dusted pan. Chill it while you prep the filling.

Preheat the oven to 425 degrees F.

In a medium bowl, toss the sugar, salt, cornstarch, cinnamon, and nutmeg together. Sprinkle half the sugar mixture on the bottom of the pie shell.

Using a Japanese-style turning vegetable slicer, cut the apples into 1-inch wide, long strips. Make apple strips into S-curves (like ribbon candy) and tuck them into the crust next to each other tightly to fill the pie shell. Sprinkle the remaining sugar mixture over the ribbons and dot with the butter.

Place the pie on a sheet pan to catch any juices that boil over. Bake in the center of the oven for 10 minutes, then reduce the heat to 375 degrees F. and bake until the crust is golden brown about 40 to 50 minutes more. Check the pie after 30 minutes; if the crust's edge is browning too quickly, cover it lightly with a strip of foil. Let cool at least 30 minutes before serving.