4cupstart apples peeledcored, and sliced (I used Pink Lady)
1cupsugar
3TbspAll Purpose flour
1/4tspCinnamon
1/8tspSalt
1tspVanilla extract
1 1/2tsplemon juice
For the Topping
1/2cupAll Purpose flour
3/4cupbrown sugar
1/2cupcold butter
Instructions
For the Crust
Combine flour salt and sugar in a large bowl.
With a pastry blender, or 2 forks, cut in cold butter until mixture resembles coarse crumbs.
Add in cold milk (or water) slowly, until dough begins to come together into a ball. May need more or less depending on dough.
Wrap dough and chill 30 minutes to an hour (or while you are making up the filling and topping)
For the Filling
In a medium bowl, toss apples with sugar, flour, cinnamon and salt.
Add in vanilla and lemon juice, and mix until apples are fully coated. Set aside
For the Topping
Mix together flour and brown sugar.
With a pastry blender, or two forks, cut in butter until mixture resembles coarse crumbs. Set aside.
To assemble
Preheat oven to 350 and grease a 9" glass pie dish.
On a lightly floured surface, roll out chilled dough into a 12" circle.
Place dough into pie plate, and press into sides.
Trim excess dough to 1/2" and crimp ends.
Pour in filling mixture, and sprinkle topping over it.
Bake for 50-60 minutes, or until apples are soft, and crust is a nice golden brown. It may be necessary to cover outer crust with foil to avoid excessive browning if extra baking time is needed.
Remove from oven and let cool several hours on a wire rack.