Your vinegar project sounds awesome. I can’t wait to hear
on how the maple one turns out. However, I wouldn’t use it in pie dough. The point
of vinegar in pie dough is to add some acidity to slow down
gluten development, which will make the dough a bit more
tender. You want to use a vinegar that is as neutral
tasting as possible, or you can use lemon juice.
You use so little that you won’t really taste it in the pie dough.

Cheers,
-Helen