In a large bowl, whisk together the flour, sugar, and salt.

Grate the butter into the flour mixture and use clean hands or a pastry cutter to combine together until crumbly.

Add in ice water and vanilla bean paste, and mix until dough forms.

Knead dough until smooth.

Divide the dough in half and shape each half into a ball. Wrap in plastic wrap and let chill in the fridge for at least 1 hour.

Preheat the oven to 350 degrees.

Line an 8x8 baking dish with parchment paper.

On a lightly floured surface, roll out one half of the dough to fit the 8x8 dish.

Place dough into the prepared dish and bake in the preheated oven for 30-35 minutes.

Remove from the oven and let cool while you make the pie filling.

In a large pot, add in apples, apple juice, lemon juice, sugars, cinnamon, nutmeg, and cornstarch. Stir to combine and cook over medium heat until the apples are slightly tender.

Remove from heat and let cool slightly.

Stir in vanilla bean paste.

Pour apple filling on top of baked bottom crust.

On a lightly floured surface, roll out the other half of the pie dough.

Using a sharp knife or pizza cutter, cut 14-16 strips of dough.

Lay half of the strips horizontally and fold back every other one, place a strip vertically and unfold the strips. Repeat the process weaving the dough over and under until complete.

In a small bowl, whisk together egg and water.

Brush mixture over lattice crust and sprinkle with coarse sugar.

Bake in a preheated oven for 35-40 minutes or until the top crust is slightly golden.

Allow to cool before cutting.

Serve with vanilla ice cream and enjoy.