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1
For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined.
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2
Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter.
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3
Add the egg, and pulse until the dough just comes together.
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4
(If the dough is very dry, add up to 1 tablespoon cold water.)
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5
Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.
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6
For the filling: Meanwhile, put the lemon juice in a medium bowl.
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7
Peel and core the apples; cut each in half, and cut each half into 4 wedges.
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8
Add the apples and granulated sugar to the bowl with the lemon juice, and toss.
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9
Melt the butter over medium-high heat in a large skillet.
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10
Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
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11
Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
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12
Strain the apples in a colander over a medium bowl to catch all the juice.
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13
Shake the colander to extract as much liquid as possible.
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14
Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.
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15
Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl.
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Set aside to cool completely.
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17
(The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)
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18
For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl.
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19
Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed.
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20
Mix in the walnuts.
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21
To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough disk into a 12-inch circle.
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22
Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
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23
Ease the dough round into a 9-inch pie pan.
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24
Fold and crimp the edges as desired.
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25
Add the filling, and spread it out to make an even layer.
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26
Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
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27
Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes.
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28
Let it cool on a cooling rack for at least 3 hours before serving.
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29
(The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)
