Instructions

1. First, make the pie crust. Place the flour, sugar, and salt in a food processor. Add the cold butter cubes to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.
2. Add in the water, one tablespoon at  a time. If your dough has come together, don’t add any more water. You want just enough to bind the dough. Mix until just combined.
3. Turn the dough out of the food processor  and form into a flat oval disk and wrap in plastic wrap. Place in the fridge for at least 30 minutes, up to 2 days, or freeze for up to a month.
4. While the crust is chilling, make the filling. Peel the apples and slice them into ¼” thick slices, cutting the slices in half so you have small pieces instead of large full apple slices. This will sit better and allow you to load it full of apples.
5. Add the spices, salt, flour, lemon juice, vanilla and sugar to the filling and stir to combine.
6. Next, make the crumb topping. Combine all the ingredients for the crumb topping in a medium bowl and use a fork to stir together until the mixture forms a crumbly dough. Set aside.
7. Once the crust is chilled, preheat the oven to 375°F and lightly grease a quarter sheet pan (9 1/2″ x 13″). Turn the dough out on a well floured surface and roll out into a large rectangle, two inches longer on each side than your half sheet pan, to about an 1/8th of inch thickness. 
8. Roll the dough over your rolling pin, until it’s fully wrapped around. Unroll the dough over the half sheet pan so it hangs evenly on all sides. Roll the excess dough on the edges in and under towards the dish, like a sleeping bag. Use your fingers to press the dough, sealing it to create a thick outer crust.
9. Crimp the dough, making a “v” with two fingers one hand on the outside of the pie crust and the index finger of the opposite hand to make an indent in the pie crust. Repeat around the pie until the entire crust is crimped.
10. In a small bowl whisk together an egg and a teaspoon of water. Use a pastry brush to brush the edges of the pie crust. 
11. Transfer the apple filling ontop of the pie crust and spread into an even layer. Top with the crumb topping over the apple filling, patting it down slightly to get it into the nooks and crannies of the apples.
12. Bake at 375°F for 30 to 40 minutes or or until the filling is bubbling and the topping is golden brown.
13. Allow to cool before serving. Serve with vanilla ice cream or whipped cream. Enjoy!