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1
FLAKY PIE DOUGH: Combine flour, salt and baking powder in work bowl of food processor and pulse 2 to 3 times to mix.
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2
Cut butter into 8 pieces and add to bowl.
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3
Pulse rapidly about 15 times, until mixture resembles coarse cornmeal and no large pieces of butter remain visable.
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4
Add 2 tablespoons water and pulse 4 or 5 times to mix checking to see if most, but not all, of dough forms a ball.
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5
If dough remains dry, add remaining 1 tablespoon water, sprinkling it on dough and pulsing again 4 or 5 times.
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6
Remove dough from processor and quickly form into ball with floured hands.
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7
Place dough on piece of lightly floured plastic wrap.
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8
Lightly flour top of dough and cover top with plastic wrap.
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9
Press with palm of hand to form dough into a 6-inch diameter disk.
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10
Refrigerate dough while preparing topping.
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11
CRUMB TOPPING: Combine brown sugar and flour in mixing bowl.
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12
Add butter and stir in evenly.
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13
Set mixture aside 5 minutes.
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14
Then, using fingertips, break mixture into 1/4 to 1/2-inch crumbs.
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15
Set aside.
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16
DOUGH PREPARATION: Remove dough from refrigerator and place on flat work surface.
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17
Roll dough, still between sheets of plastic, to 12-inch disk.
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18
Peel off top plastic and ease dough into 9-inch pie pan.
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19
Gently press dough into pan and peel off top plastic.
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20
Trim excess dough to within 1/2-inch of pan edge, turning excess dough under around edges; flute edges.
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21
Chill pie shell while preparing Filling.
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22
FILLING: Peel, halve and core apples; cut into 1/2-inch pieces.
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23
Place apples in bowl with sugar, flour, cinnamon and lemon zest, tossing well to combine.
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24
Place filling in dough-lined pan, mounding it slightly in center.
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25
Dot filling with butter and cover with reserved Crumb Topping.
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26
Bake pie on bottom rack 15 minutes at 400F (200C).
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27
Lower temperature to 350F (180C) and move pie to middle rack.
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28
Bake 20 to 30 minutes longer, until crust edges are deep golden brown and juices just begin to bubble up.
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29
Cool pie on rack and serve warm or at room temperature.
