In a small bowl, mix together the water, apple cider vinegar, and ice cubes. In a large bowl, whisk together flour, salt, and sugar. Add chilled butter cubes and cut into the dry mixture using a pastry cutter until the butter is in pea-sized and slightly smaller pieces. Add 4 tablespoons of the ice water-apple cider vinegar mixture, and continue to blend using pastry cutter until dough begins to come together. Use hands to knead dough gently into a uniform ball. If it’s too sticky, add a sprinkle or two of flour, until pliable but smooth. Divide dough in two equally sized balls and flatten into 1-inch thick disks. Wrap in plastic and chill in refrigerator at least one hour.

Trim and slice pears lengthwise. Place pear slices in a large bowl.

Melt butter over low heat and stir in sugar until no crystals remain, whisking until no crystals remain. Let simmer until mixture begins to turn a golden amber. Whisk in the miso. When smooth, set aside. Let cool five minutes, then pour over pears.

Once dough has chilled, preheat oven to 425º. Remove one disk of dough from fridge, unwrap, and roll out on parchment paper lightly dusted in flour. Roll out to 1/8-inch thickness, a 12-13 inch circle. Lift parchment and transfer dough into 9-inch pie pan. Press into base and sides, fill with pear filling mixture, and return to fridge.

Remove second disk of dough from fridge, unwrap, and roll out on parchment paper lightly dusted in flour. Roll out to 1/8-inch thickness, a 12-13 inch circle. Use a knife or rolling pastry wheel blade to cut lattice strips of varying sizes, as desired. Remove filled pie dish from fridge and begin by laying one large piece of lattice vertically, slightly left of center. Cross it with a horizontal lattice, perpendicular to the first piece. Continue to lay lattice down in this manner, weaving under and over in an alternate fashion. DO NOT PANIYou’ve got this.

To make a braid, cut three small strips in the longest section of the dough, seal at one end, and braid down to the bottom, then seal again. Place braid as desired on pie or around the perimeter. Combine excess dough and roll out to form decorative pieces or additional braids. Lay these on your pie in a decoratively, as desired.

Once you finish your lattice, trim away excess dough and fold edges to seal and crimp to form a scalloped edge. Brush exposed dough with egg wash.

Line a rimmed baking sheet with foil or parchment, and place pie in the center. Bake for 20 minutes at 425º on bottom rack, then reduce heat to 375º. At this point, move pie to middle rack, and bake another 40-50 minutes, until bubbling. At forty minutes, check for browning, and if the top is appropriately golden brown, loosely cover the pie with foil to prevent burning.

Once bubbling generously, remove the pie from the oven and cool completely on a baking rack. Serve with fresh whipped cream or ice cream of choice.