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1
Make the pastry dough: In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal.
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2
Add 2 tablespoons ice water and toss with a fork or pulse until incorporated.
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3
Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough.
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4
On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with.
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5
Form dough into a ball and flatten to form a 1-inch-thick disk.
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6
Wrap dough in plastic wrap and chill 30 minutes.
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7
Make the topping: In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts.
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8
Chill topping, covered.
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9
Make the filling: Peel and core apples.
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10
Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
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11
Preheat oven to 350 degrees.
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12
On a lightly floured surface roll out dough into a 15-inch round (about 1/8-inch thick) and fold into quarters for ease of handling.
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13
Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit and letting dough overhang rim of skillet or pie plate.
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14
Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered.
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15
Bake pie in middle of oven for 1 hour (pie will not be completely cooked) and remove from oven.
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16
Crumble topping over center of pie, breaking up any large chunks.
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17
Brush crust with milk and sprinkle with sugar.
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18
Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling.
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19
Cool pie on a rack.
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20
Serve pie warm or at room temperature with ice cream.
