Add the flour, sugar and salt to a large bowl. Add in the butter and toss to coat with the flour. Work the butter in the flour using a pastry blender. Or, use your fingers by squeezing the butter chunks until they're flat and then rub the butter into the flour. Some larger pieces can remain, up to the size of a marble. Continue this until the dough looks shaggy.
Add the vinegar to the water then drip in ¾ of it throughout the dough and toss together with your fingers. If there is enough water the dough should easily squeeze together with your hands. Drip in more water as needed. Add just enough water to bring the dough together.
Gather the dough and shape into a rough disk shape. Place in a piece of plastic and wrap tightly. Let it chill in the refrigerator for at least two hours, but preferably overnight.
Add sliced apples, lemon juice, sugar and salt to a bowl and toss to coat. Let the apples macerate for about 10 minutes. When done, drain the apples. Set aside the strained liquid for another purpose.
Meanwhile, prepare almond cream. Add butter, sugar, almond and vanilla extract to the bowl of an electric mixer. Beat for 2-3 minutes until lightened in color.
Add in almond flour and all-purpose flour and mix together until combined.
Add in the egg and beat until smooth.
Pre-heat oven to 400ºF and place oven rack on the lowest level.
Roll out the pie dough to an 11" circle. Fit the pastry in a 9” metal pie plate, tucking in and crimping the edges as desired.
Transfer the almond cream to the prepared pie shell and smooth it over.
Arrange the apples cut side down one slice at a time in concentric circles on top of the almond cream, starting from the outer edge and moving your way in. When you only have only a 2” space remaining in the middle of the pie, make a center rose by arranging about 6 slices of apple in a straight line on a work surface. They should be overlapping about ½ through. Roll the apples up, starting with the first one that was laid down until you get an apple spiral. Place it in the center of the pie. Fill in any gaps in the apple rose with any remaining apple slices.
Make an egg wash, and brush a light coat on the crimped edges of the pie pastry.
Bake the pie in the lower part of the preheated oven for 20 minutes. Lower the temperature to 350ºF and continue to bake until the pie has puffed up and set through the middle, about 25-30 minutes more.
Let the baked pie cool for at least two hours before serving.