For The Pie Crust
Whisk together the flour, salt, and sugar in a large bowl. Add the butter to the flour mixture and toss to coat. Using a whisk or pastry blender, cut the butter into the flour until only pea-sized pieces of butter (or smaller) remain.
In a separate small bowl, combine the water, cider vinegar, and ice. Sprinkle 2 tbsp of the ice water mixture over the flour-butter mixture. Toss with your hands until fully incorporated. Add more of the ice water, 1-2 tbsp at a time, using your hands to mix. Add just enough of the water mixture so that the dough comes together into a ball. Split the dough in half and shape each half into a flat disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
For The Pie Filling
Roll out one of the pie discs into an 11-inch round. Use this to line the pie plate leaving a 1-inch overhang around the edges. Wrap in plastic wrap and freeze for a minimum of 30 minutes.
Roll out the second pie crust disc into an 11-inch round. Using a pearing knife, cut into long thin strips for the lattice. Place back in the refrigerator to chill.
Next, prepare the filling. Sprinkle 3 tbsp of the sugar over the strawberries and toss gently to combine. Allow to macerate for 30-60 minutes.
Shred the apple using the large holes of a grater.
Remove the pie crust-lined pie plate from the freezer. Drain the strawberries of as much excess liquid as possible (mine didn't have enough to drain). Toss with the grated apple pieces. Sprinkle with the MiaBella Balsamic Vinegar and Angostura bitters.
In a separate bowl, whisk together the sugar, cornstarch, black pepper, and salt(we used our MiaBella Fleur de Sel) Pour over the strawberry mixture and gently fold together until well combined. Pour into the pie shell and arrange the lattice on top. Crimp as desired.
Chill in the refrigerator for 15 minutes to set the pastry.
Meanwhile, heat oven to 425F and line a baking sheet with aluminum foil.
Remove the pie from the fridge and brush the pastry with the egg wash. Sprinkle with sugar.
Place the pie on the foil-lined baking sheet and into the oven. Bake for 20-25 minutes, or until the pastry is just starting to brown. Lower oven to 375F. Continue to bake for another 35-40 minutes, or until the berries are bubbling all over and the pastry is a deep brown.
Allow to cool completely before serving.