Apple Crumble Pie

Whisk together the flour, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in the ice water a tablespoon at a time, mixing until the dough just holds together. Shape into a disc, wrap tightly, and refrigerate for at least 2 hours.

Roll the chilled dough on a floured surface into a 12-inch circle. Transfer it into a 9-inch pie dish, pressing gently to fit. Trim the overhang to about half an inch and crimp the edges decoratively. Brush the edges with egg wash and refrigerate while preparing the filling.

Stir together the brown sugar, cinnamon, flour, and chopped walnuts. Pour in the melted butter and mix until everything is evenly moistened. Refrigerate until needed.

Toss the apple slices with sugar, flour, lemon juice, cinnamon, cloves, nutmeg, and vanilla in a large bowl until all the slices are evenly coated.

Preheat the oven to 400 degrees Fahrenheit and place a baking sheet on the bottom rack to catch drips. Spoon the apple filling into the chilled crust, mounding it high in the center. Scatter the crumble topping evenly over the apples. Bake at 400 degrees for 20 minutes, then add a pie shield over the edges and reduce the temperature to 375 degrees. Continue baking for 35 to 45 minutes more until the crust is golden and juices are bubbling. Tent with foil if the crumble browns too quickly.

Allow the pie to cool on a wire rack for at least 3 hours so the filling sets properly. Serve warm or at room temperature.