Instructions

Make pie crust

1. In a large bowl, whisk together the flour, sugar, and salt together. Add the cold cubed butter on top. Using a pastry cutter, food processor, or two forks, cut or pulse the butter into the dry ingredients until it resembles coarse meal. You’re looking for pea-sized bits of flour-coated butter. A few larger bits of butter is OK.
2. Drizzle the cold water over the surface of the flour mixture, 1 Tablespoon at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to.
3. Transfer the dough to a lightly floured work surface. Using floured hands, gently bring the dough mixture together into a ball. Avoid overworking the dough. If it feels too dry or is too crumbly to form a ball, dip your fingers in cold water and then continue bringing the dough together. If it feels too sticky, sprinkle on a little more flour and continue bringing it together. Using your hands, gently flatten each half into a 1-inch-thick disc.
4. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
5. After refrigerating, roll the crust out into a circle large enough to line your pie tin, and gently place in the tin, covering the sides. Tuck the dough in with your fingers, making sure it is smooth. Place the pie shell in the refrigerator while you prepare the filling.

Make the crumb

1. Mix dry ingredients together in a small mixing bowl. Pour melted butter over the dry ingredients and mix until evenly moistened. Transfer to refrigerator while you prepare filling.

Make the filling

1. In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. 
2. Pour the apple filling into a very large skillet or pot. Cook over medium heat, stirring gently, until the apples begin to soften, about 5 minutes. Remove from heat and set aside to slightly cool.
3. Preheat oven to 400°F while you finish assembling the pie.
4. Spoon the filling into the pie crust and spread out evenly. Sprinkle he top evenly with the Dutch crumb.
5. Bake the pie on the middle oven rack for 25 minutes. Place a baking sheet on the bottom rack to catch any bubbling-over juices. After 25 minutes, keeping the pie in the oven, reduce the oven temperature to 375°F and add an aluminum foil tent over the top to prevent the crumb from browning too much. Continue baking until the pie is golden brown and the filling is bubbling through the lattice, 35–45 more minutes.
6. Remove pie from the oven, place on a cooling rack, and cool for at least 3 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.