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1
To make the crust: In a large bowl, combine the flour, thyme, and salt.
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2
Grate the butter into the mixture.
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3
Using your hands or a pastry blender, work the butter into the flour mixture until the pieces are about the size of peas.
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4
Add the milk, 1/4 cup at a time, and blend until a soft, moist dough is formed.
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5
Add a few more tablespoons of milk if the dough seems dry.
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6
It should be somewhat sticky.
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7
Form the dough into a ball, then flatten into a round disk.
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8
Wrap in plastic wrap and refrigerate for at least 1 hour.
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9
To make the topping: In a medium bowl, combine the flour, brown sugar, cheese, and pepper.
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10
Grate the butter into the mixture.
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11
Using your hands or a pastry blender, work the butter into the flour mixture until the pieces are about the size of peas.
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12
Refrigerate until ready to use.
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13
Preheat the oven to 350F.
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14
When the piecrust dough is chilled, place it on a well-floured surface and roll to about a 1/8-inch thickness, turning and flouring the dough often to keep it from sticking.
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15
Fold the dough in half and place in a 9- or 10-inch pie plate.
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16
Unfold the dough, turn under the edges, and crimp them.
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17
To make the filling: In a large bowl, combine the apples, brown sugar, cornstarch, and nutmeg.
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18
Transfer to the prepared crust.
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19
Crumble the crumb topping over the apples.
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20
Bake for 1 hour, or until the crust is browned and the apples are soft.
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21
Place on a rack to cool for at least 30 minutes before slicing.
