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1
For the crust:
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2
Cut butter into 1/2-inch cubes. Place into freezer for 20 minutes.
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3
Place flour, sugar, and salt in food processor and pulse a few times to mix. After butter has been in the freezer for 20 minutes, add to food processor and pulse 5-6 times. The goal is to mix the butter into the flour. The cubes of butter should be no smaller than peas.
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4
Move flour mixture to large bowl. Add water to flour 2 tablespoons at a time. Toss with fork. We want to get to the point where, if you take your hand squeeze a handful of flour, it will stick together. Work dough until it sticks together somewhat well and can be formed into a disk. We don't want the butter to fully incorporate. If you need to add more water, you can, but do so only very sparingly.
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5
Tightly wrap in plastic wrap and place in freezer for 20 minutes.
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6
For the filling:
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7
While freezing, peel and finely slice apples. Mix apples, sugar, flour, cinnamon, and nutmeg.
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8
Preheat oven to 425u00b0F.
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9
Take dough out of freezer and unwrap. Roll out the dough. Place pie crust on the bottom of a pie dish and add pie filling.
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Mix topping ingredients together well and spread evenly on top of pie. Trim excess dough, but the crust will shink a bit, so leave a bit. Using fork, crimp the crust. Cover with foil.
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11
Bake for 35 minutes. Remove tinfoil. Continue baking about 5 to 10 minutes more, checking every 5 minutes. Remove when it looks done. Let rest for at least 2 hours before serving.
