Line a shallow bowl with parchment paper. Set aside.

In a stainless steel pan, cook the butter over medium heat for 10-12 minutes, or until brown. Chill in the freezer until firm, about 1 hour.

Once frozen, cut the butter into cubes and return to the freezer.

Combine flour and salt in a bowl. Add cubed browned butter and mix until coarse.

Add ice-chilled water and vinegar. Mix until dough clumps.

Divide dough into two rounds and chill for at least 1 hour.

Preheat the oven to 425°F (218°C).

Roll out one disc of dough and line it in the pie pan.

Roll out the second disc for the lattice and chill.

Combine filling ingredients in a bowl and pour into the pie shell.

Create a lattice top with the strips of dough.

Brush with egg wash and sprinkle turbinado sugar.

Bake for 25 minutes, then reduce heat and bake for an additional 40-50 minutes.

Cool on a wire rack for at least 4 hours before serving.