Combine flour and salt then using pastry cutter or food processor ('pulse' setting), cut cold butter into flour mixture. Butter should be cold and not soft.
Add iced water and knead dough into a ball. Dough should not be wet and sticky to the touch but would stick together when kneaded. Add more iced water a teaspoon at a time if dough is too dry.
Knead dough into a ball, flatten it slightly on the top, and seal with saran wrap. Then refrigerate for 2 hours or up to 24 hours.
Add sliced apples to a large bowl. Then add the rest of the apple filling ingredients.
Stir to combine. Set aside.
Combine all purpose flour, brown sugar, ground cinnamon and salt in a medium bowl.
Cut butter into mixture using a pastry cutter. Or move everything into a food processor to pulse butter into mixture. Mixture should be slightly crumbly when done. Butter should not be melted. Store in refrigerator until it is needed again.
Bringing everything together
Pre-heat oven to 400℉.
Remove pie crust from saran wrap and place on floured surface.
Using a rolling pin, roll out pie crust until it is flat and ~11-12 inches wide in diameter.
Place pie crust into a round 9 inch pie pan, and fold over the sides as needed.
Add apple filling to pie crust, then top with crumble mixture.
Bake for 20 minutes, then lower heat to 375℉ and bake for another 30 minutes.
Remove from oven and let it cool for 15 minutes.
Serve with vanilla ice cream and enjoy!
This recipe/post was first published on November 2020 and updated September 2021 with new photographs and revised, new & improved recipe.