Preheat oven to 425 degrees (F). Combine the flour, icing sugar and salt in a large mixing bowl. Cut in the shortening and butter using a hand pastry blender until the mixture looked like coarse crumbs. In a small bowl, lightly beat the egg with the vinegar and cold water, and add the liquid to the large bowl, stirring with a fork to bring the dough together. Divide the dough into two balls, rolling one out on a floured surface and transfer to a pie plate, tucking the edges under. Pop the other ball in the fridge while you prepare the filling.

Put the apples in a large mixing bowl. Combine the sugar, flour, and cinnamon in a small bowl and pour the mixture over the apples, tossing to coat. Then pour the filling into my pie shell.

Roll out the ball of dough from the fridge. Before transferring to the pie, cut out the shape of a tree with branches. Once the pie top is in place, trim the excess pastry with a knife and crimp the edges using your thumb and index finger.

Mixed the trimmed pastry with various food colorings and use your thumb and index finger to form flat diamonds. Placed your diamonds on the pie and used a knife to press in the leaf details.

To finish, brushed the pie top with a little whole milk and sprinkle it with sugar. Bake in the oven at 425 degrees (F) for 10 minutes, then lower the heat to 350 degrees (F) and bake it for another 50 minutes until the filling bubbles.