You can do this by hand, or in the food processor. I do a hybrid of both. Pulse together the flour, salt, and baking powder. Add the butter and pulse until it looks like peas. This was part of bad pie crust issue, the pieces need to be pretty big. Pour this into a large bowl. Add the vinegar and 6 Tablespoons of water. Use a fork or rubber spatula to work the dough into it comes together.

Pinch the dough together and if it stays together you are good to go. If it doesn’t add a teaspoon or so at a time until it does. Add the cheese and thyme and knead it a few times until it is incorporated.

Wrap the dough in plastic and chill for at least 30 minutes. Or chill for up to a day or two in the fridge or freeze for up to a month. When you are ready to roll, let sit at room temperature for 5 to 10 minutes. Cut in half and roll out to fit your pie plate with overhang. Place in the pie plate and cut off the excess. Put it back in the fridge while you roll out the other half. Roll out the second piece and lay on a baking sheet. Keep in the fridge until you are ready to assemble the pie.

Peel and slice the apples. I love this apple peeler. I got it as an engagement gift from my husband’s grandmother and think of her every time I use it.

Add to a large bowl and toss with sugar, lemon juice, flour, salt, and cinnamon. Let sit for 10 minutes.

Take the pie plate out of the fridge. Add the pie filling. Dot with small pieces of butter.

Top with the second crust. Fold the dough to seal, and crimp.

Bake the pie for 30 minutes in a preheated 425 degree oven. Slip a baking sheet underneath of it, and reduce the heat to 350 degrees. It should take another 30 to 45 minutes more. If your crust gets too brown , you can make tin foil ring to cover the edges.

Serve with thyme caramel sauce.