Combine flour and fine salt in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs with some pea-sized pieces.
Combine water and vodka in a measuring cup and add to flour mixture. Stir to form a shaggy dough. Turn dough out onto a lightly floured surface and bring it together. Wrap in plastic, form into a disk and refrigerate for one hour.
On a lightly floured surface, roll pastry into a 33 centimeter round. Place it in a deep 23 centimeter pie plate. Trim and crimp the edges. Refrigerate for 20 minutes.
Heat oven to 400°F (205°C).
Whisk together filling ingredients in a large bowl. Pour into shell. Bake for ten minutes, then reduce the heat to 350°F (176°C) and continue to bake until the middle is just set, for about 40 minutes - one hour. Tent with foil if pie begins to brown.
Transfer pie to wire cooling rack to cool completely. Serve topped with whipped cream and sprinkled with cinnamon.
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