In a food processor combine flour and cold butter and pulse several times to mix. Do not overmix.
Add ice water, apple cider vinegar and salt and pulse several times. The mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.
Turn the dough into a ball and warp it with plastic. Refrigerate for 1 hour.
Quartered the apple, and remove the core then slice the apple very thin.
Place the sliced apple into a big bowl then mix it with granulated sugar, brown sugar and cinnamon. Mix until well combined. Set aside for 30 minutes.
After 30 minutes, the apple will produce juice, separate the apples with apple juice.
In a medium heat, melt the butter then mix it with 1 tsp flour. Toast the flour for 1 minute then add the apple juice. Stir and boil until ½ reduced. Set aside.
Preheat oven to 375°F (190°C). Place a baking sheet on an oven rack.
Onto the floured surface, roll out 1 dough with a rolling pin to a 12-inch circle, about 1/8 of an inch thick.
Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Prick the bottom of the crust all over with a fork, to prevent bubbles.
Place the 8-10 sliced apple halfway down and make sure to overlap at the end of the apple so it will make a nice rose effect.
Once the sliced apple are line up, roll it then stand it up vertically and place it on top of the pie crust dough. Do it until the pie full of rose apple.
Trim excess dough with kitchen shears or knife.
Drizzle the rose apple pie with apple sauce. Tap apple pie so the apple sauce seeps through.
Cover the rose apple pie with alumunium foil.
Bake covered 190°C for 30 minutes then uncovered and continue bake for 15 minutes.
When done baking, cool the pie in room temperature.