Apple Crumb Pie

1: Make the crumb topping: Whisk together the flour, sugar, cinnamon, and salt in a large bowl. Cut in the butter with a pastry blender, or your fingers, until the texture reaches a consistency of coarse meal. Press some of the mixture together to create small clumps. Set aside.

2: Make the pie: Preheat the oven to 400°F. On a lightly floured surface, roll out the dough into a ⅛-inch-thick round. Fit it into a 12-inch round, 2-inch deep pie dish. Trim the edges to 1 inch. Fold them under and crimp as desired. Freeze until firm, about 15 minutes.

3: Meanwhile, toss the apples with 2 tablespoons lemon juice in a large bowl. In a small bowl, whisk together the egg and cream to make an egg wash.

4: Add 4 cups apples to the pie dish. Sprinkle with ¼ cup sugar. Add 4 cups more apples and 1 cup sugar, followed by the remaining 4 cups apples and ¼ cup sugar. Drizzle with the remaining lemon juice. Sprinkle 3 cups topping generously over the apples (freeze extra for another pie or a crumble). Brush the crimped edge with the egg wash.

5: Bake the pie for 1 hour 30 minutes, until golden brown and bubbling. Let cool at least 3 hours before serving.