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1
In a food processor, pulse 1 1/4 cups of the flour and 1/4 teaspoon of the salt.
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2
Add 1 stick of the butter and pulse until it is the size of peas.
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3
Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball.
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4
Flatten into a disk, wrap in plastic and refrigerate until firm.
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5
Preheat the oven to 375.
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6
Set a baking sheet on the bottom rack.
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7
In a bowl, toss the apples, lemon juice, sugar, 1/4 cup of the flour and the cinnamon.
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8
On a floured surface, roll a disk of the dough to a 13-inch round; fit it into a deep 10-inch glass pie plate and brush the overhang with water.
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9
Crimp the overhang.
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10
Spoon in the apples.
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11
In a bowl, whisk the remaining 1 cup of flour, the light brown sugar, the baking soda and the remaining 1/4 teaspoon of salt.
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12
Add the 6 tablespoons of softened butter and rub the mixture until sandy.
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13
Add the walnuts.
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14
Press the mixture into clumps and sprinkle over the pie.
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15
Bake the pie in the center of the oven for 1 hour and 10 minutes, until the crust is golden.
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16
Cover the edge of the pie if it begins to darken.
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17
Let the pie cool for at least 4 hours before serving.
