Rustic Apple Pie

Yesterday for my Nan's 91st birthday I made an apple pie. I used a recipe from Women's Day Magazine. It was a pretty simple recipe, but I did alter it a little bit. For the dough I did not use white vinegar, so I used an extra 2 tablespoons of ice cold water. I let the dough chill for 4 hours. For the apple mixture I used Red Delicious and New York State apples, orange zest, 3 tablespoons of flour, 4 tablespoons of sugar and 1 teaspoon of cinnamon. The pie was a little bit watery, so I think I could have used more flour or I could have rolled the apples in flour before mixing them with cinnamon-sugar. I decided to put the pie into a 9 inch pie dish because I wasn't sure how it would turn out without one (like recipe says). It was a little difficult to fold over 3 inches of the crust, so next time I don't think I'll use a dish. The pie would have probably been a little smaller and higher, but more of the crust would have been folded over the top. I baked the pie for about an hour and had to put tinfoil over the top for the last 25 minutes to help the apples soften.