Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
Add the butter (or earth balance) and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
Remove dough from processor (will be crumbly) and form into a ball.
Wrap in plastic wrap and refrigerate for at least 15 minutes or overnight.
Make the Crumb Topping :
In a small bowl, mix together sugar, flour, cinnamon and salt until combined.
Cut in butter with a fork, a pastry cutter, or your hands until crumbly.
Make the filling:
Place your peeled and cored apples in a microwave safe dish and heat for 5 minutes, until apples are slightly soft to the touch.
While apples are in the microwave, in a small bowl, mix together sugar, flour cinnamon and nutmeg.
Once apples are finished cooking in the microwave, drain any excess water.
Add ½ of the dry mixture to the soft apples and stir to coat the apples.
Add the rest of the dry ingredients and mix until the apples are evenly coated.
Putting it all together:
Preheat your oven to 350 degrees Fahrenheit.
Remove crust from refrigerator and roll into a circle, about ¼ to ½ inches thick. (if it has been refrigerated overnight you will need to let it sit on the counter at room temperature until it is pliable).
Gently place crust into pie plate, forming it to look how you would like!
Pour filling into unbaked pie crust.
Use your hands to evenly sprinkle the crumb topping over the filling.
Place a pie crust shield or aluminum foil over the outer crust of your pie to protect it from burning. Remove shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield)
Bake your pie in the preheated oven for 45-60 minutes, or until the filling begins to bubble and the top is lightly browned.
Let cool for at least 1 hour and dig in!
* I recommend cutting the butter and tossing it in the freezer while you gather your other ingredients and materials. Also, measure out the water and toss some ice cubes in it so it gets cold too! Cold ingredients results in an extra-flaky crust, because little pats of butter are retained throughout the crust.
Butter. Simply replace the butter with a vegan butter substitute like Earth Balance to make this pie vegan.
All-Purpose Flour. A 1:1 all-purpose gluten-free flour blend can be substituted for the regular flour.
Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor.
Refrigerate this pie in an airtight container or freeze for up to 2 months.
This pie freezes very well! There are 2 ways to freeze this recipe:1. Freeze the entire pie. Simply bake and chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.