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1
Mix 1 1/2 cups flour, 2 tablespoons sugar and 1/4 teaspoon salt in processor.
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2
Add butter and cut in using on/off turns until mixture resembles coarse meal.
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3
Blend in enough ice water by tablespoonfuls to form large moist clumps.
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4
Transfer dough to work surface.
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5
Gather dough into ball.
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6
Flatten into disk.
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7
Wrap in plastic.
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8
Chill dough 30 minutes.
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9
Mix flour, sugar, pumpkin pie spice and salt in medium bowl to blend.
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10
Rub in butter with fingertips until mixture forms pea-size clumps.
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11
(Dough and streusel can be made 1 day ahead.
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12
Cover and refrigerate streusel.
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13
Keep dough chilled.
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14
Let dough soften slightly at room temperature before rolling out.)
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15
Combine apple wedges and 1/4 cup flour in large bowl and toss to coat.
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16
Let stand while preparing caramel.
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17
Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves.
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18
Increase heat and boil until syrup turns deep amber color, brushing pan sides with wet pastry brush and swirling pan occasionally, about 5 minutes.
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19
Remove from heat.
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20
Add butter and remaining 2 tablespoons water (mixture will bubble vigorously).
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21
Return to heat and stir until smooth.
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22
Pour caramel over apples; toss to coat.
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23
Let stand until apples release juices, tossing occasionally, about 10 minutes.
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24
Position rack in bottom third of oven and preheat to 375F.
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25
Roll out dough on floured work surface to 14-inch round.
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26
Transfer to 9 1/2-inch-diameter glass pie dish with 1 3/4-inch-high sides.
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27
Crimp edges decoratively.
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28
Spoon apple mixture into prepared crust.
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29
Sprinkle streusel over pie.
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30
Bake pie until apples are tender and streusel is golden, covering crust edge with foil if browning too quickly, about 1 hour 10 minutes.
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31
Transfer pie to rack and cool at least 1 hour.
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32
Serve pie warm or at room temperature.
