Apple Crumble Pie Topping Food

APPLE CRUMB PIE

Steps:

• Preheat oven to 375 degrees and press pie crust into pie plate.
• In a large bowl mix the apples, lemon juice, sugar, flour, cinnamon and nutmeg.
• Add the apples to the pie crust.
• In a medium bowl add the 1 cup flour and 1 cup brown sugar together and stir.
• Using a fork or a pastry cutter, cut in butter until mixture is crumbly then pour it over the apples.
• Bake in preheated oven for 25 minutes covered very loosely with foil.
• Remove foil and bake an additional 25 to 30 minutes, until the top is crisp and golgen brown.

CRUMB TOPPED APPLE PIE

Steps:

• In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples. , For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce heat to 350°; bake 50-60 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack.

APPLE PIE WITH OATMEAL CRUMBLE TOPPING

Steps:

• Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
• In a large bowl mix sliced apples with nutmeg, ginger, cinnnamon, and vanilla extract (although for most everyone else the full tablespoon of cinnamon might be a lil much *my hubbys a cinnamon addict* x3 you can cut it down to 1/2 tablespoon)
• Place the bottom crust in your pan. Fill with your apples, mounded slightly. Pour sauce over apples.
• Bake for 30 mins at 400°F Now for the crumble topping.
• I actually ganked this crumble topping from ratherbeswimmin
• Remove pie from oven and lower temperature to 375°. Carefully pour the crumble mixture in the center of the pie, spreading them over the surface evenly. Bake for another 30-40 mins you may have to cover with aluminum foil the final 15 mins to prevent your topping from burning. So keep a close eye on your pie ^.^.

APPLE CRUMBLE PIE

Steps:

• Preheat the oven to 375 degrees F. Refrigerate the pie crust (in the pan) while preparing the filling/topping.
• For the apple filling, in a large bowl, add the sliced apples. Add in the brown sugar, flour, lemon juice, cinnamon, nutmeg and salt. Stir the mixture carefully (to avoid breaking apart the apples) until it is evenly combined. Set aside.
• For the crumble, in a medium bowl, mix together the flour, brown sugar, cinnamon and salt. Drizzle the melted butter over the ingredients and mix with a spoon or spatula until the mixture is crumbly (sometimes I ditch the spoon and get my hands right in there to get it mixed).
• Fill the chilled pie crust evenly with the apple mixture - if the apples have released a lot of liquid, do your best to transfer just the apples and thick, sugary mixture to the pie plate and leave most of the thin liquid in the bowl (once the apples are in the pie plate, I drizzle about 2-3 tablespoons of leftover liquid over the pie and discard the rest; don't panic if there isn't much liquid at all).
• Place the pie on a foil-lined, rimmed baking sheet. Spread the crumble topping evenly over the top of the apples.
• Bake for 45-50 minutes (covering loosely with foil the last 10-15 minutes, if the pie crust or crumble is overly browning) until the filling is hot and bubbling and the crust is evenly browned.
• Let the pie cool to room temperature (or just slightly warm) before serving. It will thicken and set up as it cools.

APPLE CRUMB PIE

Steps:

• Preheat the oven to 375°F. Fit the pie crust into a 10-inch deep dish pie plate. Set aside. Place the sliced apples into a medium-size mixing bowl. Sprinkle with the flour, brown sugar, granulated sugar, lemon juice, vanilla, ground cinnamon and apple pie spice. Stir until coated, then sit aside for 10 minutes while you prepare the crumb topping.
• In a separate bowl, using a pastry blender or 2 forks, cut the cubed butter into the flour, brown sugar and granulated sugar until it resembles coarse crumbs.
• Spread the apples evenly into the pie shell. Sprinkle the crumb topping over the apples.
• Bake at 375°F for 10 minutes, then lower the oven temperature to 350°F. Continue to bake for an additional 45-50 minutes until bubbly and the crumb topping is golden.
• Cool to warm on a cooling rack. Serve with vanilla ice cream.

THE BEST APPLE CRUMBLE

Steps:

• Heat the oven to 190C/170 fan/gas 5.
• Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
• Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
• Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface - rub them in. Alternatively, pulse in a processor until sandy (don't over-process).
• Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
• Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
• Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
• Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.

DUTCH APPLE PIE

Steps:

• Heat oven to 400°F.
• On a floured surface roll dough into a circle roughly 2 inches bigger than a 9-inch pie plate.
• Place the pastry in the pie plate, pressing down slightly.
• Put the pastry lined pie plate in the freezer while preparing apples.
• Peel and core apples. Cut into 1/2-inch thick slices.
• In a large bowl toss the apples and everything else that remains except the topping ingredients.
• Remove the pie plate from the freezer. Spoon apple mixture into the pastry lined pie plate, mounding the apples up in the center.
• Use your fingers to mix the butter, flour, brown sugar, and salt until it is a mass that holds together then crumbles when you squeeze it.
• Sprinkle it on top of the filled pie.
• Sprinkle with the 2 tablespoons of sugar.
• Bake 40 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble.
• Transfer to cooling rack to cool before serving.

APPLE CRUMBLE PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to crust. Sprinkle with topping., Bake 10 minutes. Reduce oven setting to 375°. Bake until topping is browned and apples are tender, 40-45 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.

CRUMB TOPPING RECIPE

Steps:

• Grate cold butter into a large bowl. Alternately, you can dice it small.
• Add sugar: use all brown or all white or a combination to make 2/3 cup. Use whatever combination you like (I like using 1/3 cup each brown and white).
• Add flour and then, using a pastry cutter, work the butter into the flour and sugar until the mixture forms coarse crumbs.
• Use crumble as recipe directs, on a fruit pie or on muffins or coffee cake. Bake as directed in recipe.

APPLE & ALMOND CRUMBLE PIE

Steps:

• First, make the crumble. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs. Stir in the flaked almonds and chill until needed. Can be prepared up to two days ahead and chilled.
• Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Peel, core quarter and slice the apples, then tip into a bowl with the sugar, mixed spice and flour. Toss well and set aside. Roll the pastry out on a lightly floured surface until it's large enough to line a 20-22cm pie dish. Line the dish with the pastry, then trim and crimp the edge. Alternatively, re-roll the pastry trimmings into an 80cm-long strip, then cut into three thin, long strips, and arrange into a 1cm-wide plait. Arrange the plait around the edge of the dish, and brush with some beaten egg.
• Spoon the apples into the base, then scatter over the crumble. Bake on the hot tray for 35-40 mins until the topping is toasted and the pastry is deep golden. Leave to stand for 10 mins, then serve warm with cream, custard or ice cream.

APPLE PIE WITH CRUMBLE TOPPING

Steps:

• Preheat oven to 400F.
• Place thawed pie crust in the oven and bake for 6 minutes.
• Remove the pie crust from the oven and set aside.
• Dump the flour, oats, brown sugar, salt and cinnamon into a medium mixing bowl and stir with a fork.
• Add the melted butter to the bowl and stir well.
• Add the lemon zest, orange zest, lime zest, lemon juice and lime juice to the bowl and stir well again.
• Pour the apple pie filling into the pre-baked crust and spread it out evenly.
• Crumble the flour and oat mixture on top of the pie.
• Place the pie in the oven and bake until crust and crumble topping are nicely browned. 16-18 minutes.
• Serve and enjoy!

DUTCH APPLE PIE

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
• In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

THE BEST APPLE CRUMB PIE

Steps:

• Preheat oven to 450°F.
• Combine all topping ingredients using a fork until completely mixed and crumbly.
• Peel, core, and slice apples into thin slices (approximately ⅛ inch). Toss apple slices with sugar, flour, lemon juice, lemon zest (if using), cinnamon, & nutmeg.
• Layer apple slices in pie shell (it will be really full) and pour any leftover juice over the apples. Top apple slices with topping and pat it down over the apples. Place pie pan on a cookie sheet (they tend to drip over if really full, this will save your oven).
• Bake at 450°F for 15 minutes, reduce heat to 350°F and bake an additional 45-55 minutes. (Poke the center of the pie to make sure the apples are soft all of the way through).
• Serve warm or room temperature.

APPLE CRUMB PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
• In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

CRUMB APPLE PIE

Steps:

• Mix the white sugar 1 tablespoon of the cinnamon and the nutmeg together in a small bowl. Layer apples then sugar mixture. Then repeat the layering until out of apples.
• Mix together the flour and brown sugar and cinnamon and butter. Use a fork until it becomes crumbly. Sprinkle mixture on top of apples.
• Bake in a preheated 425 degree F (220 degree C) oven for 40-50 minutes. Cover the top for the remaining 15 minutes to avoid over browning.

APPLE CRUMBLE PIE

Steps:

• Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
• On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
• Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
• Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.

EASY APPLE CRUMBLE PIE

Steps:

• Lightly cover the work surface with flour, then roll out the shortcrust pastry until it is about 3cm/1½in larger than the pie plate.
• Flip the pastry up over the rolling pin, then lift the pastry over the plate or tin. Press it into the tin, then trim the edge with a sharp knife. Chill the pastry while you make the filling.
• Preheat the oven to 190C/375F/Gas 5 and put a baking sheet on the middle shelf.
• For the crumble topping, sift the flour and salt into a large bowl, then add the butter. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs.
• Stir in the sugar and, if you like, a handful of oats. Chill the crumble topping in the fridge while you prepare the apples.
• Peel the apples, cut in half, then into chunky slices, cutting out the core as you go. Toss the apple slices with the lemon juice in a large bowl.
• Sift over the flour, cinnamon and nutmeg and mix well to coat. Tip in the sugar, reserving some for the topping, and add in the raisins or fruit, if using. Mix well.
• Pile the apples into the pastry lined tin, scatter with the crumble mix and then a final sprinkling of sugar. (It will seem to be heaped high but will reduce and settle during baking.) Bake the pie for 30 minutes, or until the pastry and crumble are golden and crisp. Serve warm with cream or ice cream.

APPLE CRUMBLE PIE

Steps:

• Prepare my pie crust recipe through step 5.
• In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined. Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe- you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the apple filling into the crust, leaving some of the liquid in the bowl- don't want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
• In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts. Using a rubber spatula, stir in the butter. The crumble topping will be thick and crumbly. Sprinkle over apples.
• Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
• Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

APPLE CRUMBLE PIE

Steps:

• Preheat oven to 450°F. Pierce bottom and side of pie crust lightly with fork. Bake 5 to 7 minutes or until browned lightly. Cool slightly. Reduce oven temperature to 400°F.
• Pour pie filling into baked pie crust; set aside. Mix flour, oats, sugar, cinnamon and salt in medium bowl. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over pie filling.
• Bake 25 minutes or until juices are bubbly and topping is golden brown. Cool slightly. Cut into 8 slices to serve. Top with Reddi-wip, if desired.

APPLE CRUMBLE PIE

Steps:

• Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal tart pan or pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie's edge. Crimp edge. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Fill crust with a circle of parchment paper and pie weights. Bake for 20 minutes. Remove parchment and pie weights and return to oven for an additional 12 minutes, until no more raw dough spots remain. Set aside to cool.
• Make Filling: In a heavy-bottomed pot, combine butter, apple slices, brown sugar, cinnamon, ginger, cloves, and salt. Cook over medium-high heat until apples are softened and coated in syrup, about 10 minutes. In a separate bowl, dissolve cornstarch in water until no lumps remain. Add to apples and cook until the liquid in the Filling thickens, about 3 minutes. Remove from heat, add lemon juice, and stir to combine.
• Make Topping: In a mixing bowl, combine ingredients until evenly moistened.
• Pour Filling into slightly cooled pie crust and spread evenly. Crumble Topping evenly over Filling. Place pie shell on a baking sheet and bake until the Topping is lightly browned and the Filling is bubbling underneath, about 45 minutes. Allow pie to cool completely before cutting.

ANME'S APPLE CRUMB PIE

Steps:

• CRUST.
• Mix flour and salt.
• With a pastry blender or two knifes cut in the cold shortening until it looks like crumbs.
• Sprinkle cold water over flour.
• Toss mixture with a fork to combine.
• Add more water if needed.
• Gently gather dough together into a ball and wrap in plastic wrap.
• Chill in refrigerator for at least 30 minutes.
• Roll dough and place into a 9 inch pie plate.
• PIE FILLING:.
• Mix apples, 1/3 cup sugar, flour, cinnamon and nutmeg together in a bowl then place in unbaked pie crust. (Note: Lately I sometimes I add an egg wash to the crust to make it more crispy but the pie is equally as good without).
• TOPPING:.
• Mix 1/2 cup flour and 1/2 cup brown sugar together in a bowl.
• Cut in butter until mixture is crumbly.
• Sprinkle topping mixture over apples.
• Cover top loosely with aluminum foil.
• Bake at 375 Degrees Fahrenheit for 25 minutes.
• Remove foil and bake 25 to 30 more minutes, until top is golden brown.
• Cool on a wire rack.

APPLE CRUMBLE PIE

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg mixture and pulse until the dough just comes together. (If the dough is very dry, add up to 1 extra tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.
• For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and brown sugar to the bowl with the lemon juice, and toss.
• Melt the butter over medium-high heat in a large skillet. Add the sugared apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander set over a medium bowl to catch all the juices. Shake the colander to extract as much liquid as possible. Return the juice to the skillet and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the thickened juice, cinnamon, salt, cloves, ginger and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)
• For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the almonds.
• To assemble and bake the pie: Position a rack in the lower third of the oven and place a baking sheet on it. Preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
• Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
• Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, about 1 hour. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)

APPLE PIE WITH OATMEAL CRUMBLE TOPPING

Steps:

• Cut Shortening into flour with a pastry blender or fork until well blended and particles are the size of small peas. Make a well in the center and pour in ice water. Toss together, being careful not to over work the dough. Shape into a flat disk and place on floured board. Roll out to about 2″ larger than inverted pie dish. Fold pastry in half and place in pie dish. Unfold and fit pastry to dish. Press firmly against bottom and sides. Crimp edges.
• For Pie:.
• Heat oven to 375 degrees.
• Peel and slice apples thinly. Mix sugar, nutmeg, cinnamon and ginger in a large bowl. Add sliced apples and toss well with sugar mixture. Turn into pastry coated pie plate.
• For Crumb Topping:.
• In a medium sized bowl, mix together the 1/2 cup of flour, 1 cup oatmeal, 1/2 cup brown sugar and the 1/3 cup of butter with a fork or pastry blender.
• Sprinkle crumb topping over the apples in pastry lined pie plate.
• Bake pie at 375 degrees for 40 to 45 minutes.
• This recipe yields one 10″ pie.

GLUTEN-FREE APPLE PIE WITH CRUMB TOPPING (EASY TO MAKE)

Steps:

• If not already prepared, make the pie crust. Keep the crust unbaked or parbake it for 15-20 minutes for a flakier crust.
• Preheat the oven to 400℉.
• To make the filling: In a large mixing bowl, place the sliced apples. Add 1/3 cup sugar, 3 tablespoons flour, the cinnamon, vanilla, and lemon juice. Stir until the apples are evenly coated. Set filling aside at room temperature for 20 to 30 minutes.
• To make the crumble: In a medium bowl, combine the 1/2 cup flour, cinnamon, sugar, brown sugar, and cold butter. Using a pastry knife, cut the butter into the mixture until it forms a crumble.
• Transfer the apple slices into the 9-inch pie plate with the unbaked or parbaked crust. Spread the filling out evenly and top with the crumble mixture.
• Bake for 40 to 50 minutes or until lightly golden brown. Note, if your oven runs hot or if you have parbaked the crust, we suggest using a pie shield or placing a strip of aluminum foil over the edge of the crust to prevent it from getting too dark.
• Allow pie to cool partially or completely before slicing.

CLASSIC APPLE CRUMB PIE

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
• Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
• Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.