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1
Make the pastry dough: In a large bowl with a pastry blender or possibly in a food processor blend or possibly pulse together flour, sugar, salt, and butter till mix resembles coarse meal.
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2
Add in 2 Tbsp.
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3
ice water and toss with a fork or possibly pulse till incorporated.
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4
Add in sufficient remaining ice water, 1 Tbsp.
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5
at a time, tossing or possibly pulsing to incorporate, till mix begins to create a dough.
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6
On a work surface smear dough in 3 or possibly 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with.
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7
Form dough into a ball and flatten to create a 1-inch-thick disk.
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8
Wrap dough in plastic wrap and refrigerate30 min.
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9
Make the topping: In a small bowl with your fingertips blend butter, brown sugar, and flour till smooth and blend in nuts.
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10
Refrigeratetopping, covered.
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11
Make the filling: Peel and core apples.
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12
Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
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13
Preheat oven to 350 degrees.
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14
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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15
Unfold dough in a well-seasoned 10-inch cast-iron skillet or possibly 10-inch deep-dish (1 1/2-qt) pie plate, easing to fit and letting dough overhang rim of skillet or possibly pie plate.
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16
Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered.
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17
Bake pie in middle of oven for 1 hour (pie won't be completely cooked) and remove from oven.
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18
Crumble topping over center of pie, breaking up any large chunks.
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19
Brush crust with lowfat milk and sprinkle with sugar.
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20
Bake pie in middle of oven 30 min more, or possibly till crust is golden brown and filling is bubbling.
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21
Cold pie on a rack.
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22
Serve pie hot or possibly at room temperature with ice cream.
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23
This recipe yields 1 (10-inch) pie.
