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1
Make the crust In a food processor, pulse the flour with the granulated sugar and salt.
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2
Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining.
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3
Sprinkle the ice water and vinegar on top and pulse until evenly moistened.
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4
Turn the dough out onto a work surface, gather up any crumbs and form into a ball.
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5
Flatten into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
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6
Preheat the oven to 400.
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7
On a floured work surface, roll out the dough to a 14-inch round, a scant 1/4 inch thick.
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8
Ease the dough into a 9-inch deep-dish glass pie plate and trim the overhang to 2 inches.
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9
Fold the overhanging dough under itself to form a 1/2-inch-high rim; crimp decoratively.
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10
Freeze the crust for 15 minutes.
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11
Meanwhile, make the topping In a stand mixer fitted with the paddle, mix the flour with the oats, brown sugar and salt at low speed.
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12
With the machine at medium speed, gradually beat in the butter.
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13
Transfer to a bowl and press into clumps.
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14
Cover and refrigerate until firm, about 15 minutes.
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15
Make the filling In a large bowl, toss the apples with the sugar, flour, lemon juice, cinnamon, cloves, nutmeg and salt.
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16
Spread the apple mixture in the crust and set the pie on a large rimmed baking sheet.
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17
Bake the pie for about 25 minutes, until the crust is just starting to brown.
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18
Remove the pie from the oven and gently pack the crumb topping onto the apples.
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19
Bake for 30 minutes longer, until the topping is golden and the pie is just starting to bubble.
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20
Let cool completely on a rack before serving.
