Ingredients

Crust

1 ¼ cups of all purpose flour plus more for dusting

2 teaspoons of granulated 1/8 sugar

½ of teaspoon salt

1 stick of unsalted cold butter and cut into ½ inch cubes

1 tablespoon of apple cider vinegar

¼ cup of ice water plus more if needed

crumb topping

1 cup all purpose flour

⅓ cup of packed light brown sugar

¼ teaspoon of cinnamon

¼ teaspoon of salt

1 stick of unsalted butter and cut into ½ inch pieces at room temperature

Filling

4 tablespoons of melted unsalted butter

⅓ cup of granulated sugar

¼ cup of packed light brown sugar

2 tablespoons of all purpose flour

1 tablespoon of lemon juice

1 teaspoon of ground cinnamon

⅛ teaspoon of salt

Directions

To make the crust grab a large bowl and whisk together flour, granulated sugar, and salt. Form pea sized pieces with butter by rubbing it into the flour. Drizzle the vinegar and the ice water in and gently stir it with a fork. If the dough falls apart while squeezing it, add ice water 1 tablespoon at a time. Take the dough out of the bowl onto a piece of plastic wrap. Form the dough into a disk shape and wrap it tightly. Refrigerate until it is firm. This may take one hour or overnight depending on your fridge.

Dust some flour on the surface and roll out the dough into a 13 inch round, then carefully place into a 9 inch pie plate and trim any edges until you have a 1 inch overhang. Tuck the dough over itself and press the edges with a fork then refrigerate until firm. This may take one hour or overnight.

During this time you can make the crumb topping by mixing flour, brown sugar, salt, cinnamon into a medium sized bowl. Rub the butter in the mixture with your hands until there are no more floury crumbs. Freeze until it is ready to be used.

To make the filling, put foil around a baking sheet and place it in the lowest rack for 400 degrees. Mix together the apples, melted butter, both the sugars, flou, lemon juice, cinnamon, and salt into a large bowl. Spoon the filling into the refrigerated pie crust and pat the crumb topping on top

Bake the pie for about 30 minutes until the crust is lightly brown. Then reduce the temperature to 350 degrees and bake the pie until the apples are soft when cut with a paring knife, about 60-80 more minutes. If the topping is getting dark, cover it loosely with a piece of foil and transfer the pie to a cooling rack and let it cool completely.