Apple Crumble Pie

Makes one 9-inch pie

prepPreheat oven to 400°F / 204°C
prepPlace baking sheet on bottom oven rack
1 1/2 cups / 188 g all-purpose flour, plus more for work surface	Whisk flour, sugar & salt; cut in butter; stir in water; knead into disc; chill 2+ hrs	Roll dough to 12-inch circle; fit in pie dish; trim & flute; brush with egg wash; chill	Spoon apple filling into crust; sprinkle crumble topping over apples	Bake 400°F / 204°C, 20 min; add shield, reduce to 375°F / 191°C, bake 35–45 min	Cool at room temperature 3+ hrs before serving
1 Tablespoon / 12 g granulated sugar
1/4 teaspoon salt
1/2 cup / 113 g cold unsalted butter, cubed
1/4 cup / 60 ml ice-cold water, plus more as needed
1 large egg beaten with 1 Tablespoon / 15 ml milk
1/2 cup / 100 g packed light or dark brown sugar	Combine brown sugar, cinnamon, flour & walnuts; stir in melted butter; chill
1 teaspoon ground cinnamon
3/4 cup / 94 g all-purpose flour
3/4 cup / 95 g chopped walnuts
5 Tablespoons / 71 g unsalted butter, melted and slightly cooled
10 cups / 1.25 kg apple slices, 1/4-inch thick (about 8 large peeled and cored apples)	Combine apples, sugar, flour, lemon juice, cinnamon, cloves, nutmeg & vanilla
1/2 cup / 100 g granulated sugar
1/4 cup / 31 g all-purpose flour
1 Tablespoon / 15 ml fresh lemon juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon pure vanilla extract

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