Instructions

1. Put all ingredients for the crust, minus the water, in the base of a food processor and pulse in 5 second increments until mixture is crumbly and butter is the size of peas. Slowly add the water (starting with 3 tablespoons and add more if needed) and mix just until dough comes together.
2. Wrap dough in plastic wrap and put in refrigerator for at least 30 minutes or over night until ready to use.
3. Preheat oven to 425F degrees.
4. When ready to roll out crust, let dough sit at room temperature for 15 minutes or so until dough is easily rolled out. Roll dough and put in standard pie pan, crimping sides down. Put in fridge while you make the filling.
5. Place apples, sugar, flour, cinnamon, and zest and juice of lemon in a large bowl; mix to combine.
6. In a small bowl, combine flour, sugar, brown sugar and cinnamon and salt in a small bowl to make topping. Cut the butter in with a pastry cutter or two forks until a crumble texture is achieved.
7. To assemble pie, remove crust from the fridge and fill it with apple mixture. Sprinkle the crumble evenly over the apples. Place pie in preheated oven and cook at 425F for 20 minutes. Turn heat down to 375F and cook for an additional 40 minutes until filling is bubbly and golden. If pie crust starts to brown, you can cover the edges with some tin foil.
8. Remove pie from oven and let completely cool before cutting into.
9. Serve with vanilla ice cream or whipped cream if you like or eat it as is- it’s especially delicious for breakfast!