The butter should be chilled and cut into 1 tablespoon sized slices.
Use a food processor to combine flour, salt, and butter. Pulse until the mixture resembles coarse crumbs.
Stir the 7 tablespoons of ice water with the vinegar. Pour 1/2 the mixture into the flour and butter mixture. Pulse to combine (less than 5 seconds). Pour in the remaining of the liquid mixture and pulse until it just starts coming together (less than 10 seconds).
Pour out the dough crumbles and shape into 2 equal discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 425°F.
Core, peel, and slice apples into thin apple slices.
Using a small saucepan, melt the butter over medium heat.
Stir in flour until it has formed a paste. Add water, sugar, molasses, and bring the mixture to a boil.
Reduce the temperature and let simmer.
Pull the dough discs out of the refrigerator. Using a rolling pin, roll out one of the discs to fit your pie dish.
With the other disc, roll it out to create the pie top. I recommend a pie lattice.
Place sliced apples onto the pie crust. Place the top dough crust on top of the apples. Squeeze together the bottom and top crust along the edge. Use a fork to create a design on the edge (or other design).
Carefully pour pie filling on top of the pie and let it seep through the holes on your pie lattice.
Bake at 425°F for 15 minutes. Then turn heat down to 350°F and continue baking for another 40-45 minutes or until the apples are soft.
I recommend placing a baking sheet under the pie while baking to catch filling that might leak out of the pie while cooking.
I also only use 2 large apples. Use as many as needed.