Preheat the oven to 400 degrees F.
Combine the apples, lemon juice, and sugar in a mixing bowl and set aside.
Divide the dough and roll half the piecrust out thinly and cover the bottom of a pie tin. Mound the apple mixture over the crust. Dot the apples with butter. Roll the rest of the dough out thinly and arrange over top of apples. Cut a hole in the top of the dough to vent. Bake until the pastry is golden brown.
Divide the butter into 2 parts, about 2/3 to 1/3. Cut butter into 1/4-inch cubes and wrap in plastic wrap. Freeze smaller portion for at least 30 minutes. Refrigerate larger portion of butter.
Place the flour, sugar, salt, and baking powder into a freezer bag and freeze for at least 30 minutes.
After 30 minutes, place the flour mixture into a food processor fitted with the metal blade and process for a few seconds to combine. Add the larger amount of butter cubes to the flour and process for about 20 seconds, until mixture resembles coarse meal. Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas.
Add 5 tablespoons of ice water and the vinegar and pulse 6 times. Pinch some of the mixture between your fingers. If it doesn't hold together, add 1 more tablespoon of ice water and pulse 3 times. Repeat if necessary. Remove mixture to a large mixing bowl and knead. Refrigerate until ready to use.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Mark Tarbell, copyright (c) Tarbell's, 1998