Apple Pie with Brown Sugar Streusel Topping

Adapted from Bon Appétit October 1998 & The Essential Baker

For Crust
1 1/4 cups all purpose flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1-inch pieces
4 tablespoons (about) ice water

For Filling
1/2 cup sugar
2 tablespoons all purpose flour
1/4 teaspoon ground allspice
1 3/4 pounds apples, peeled, quartered, cored, thinly sliced (5 Braeburn apples for me)
1 tbsp vanilla extract

For Streusel
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 tsp ground cinnamon
5 tbsp (2.5 oz) unsalted butter, chilled

Make Crust:
Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until butter is cut into 1/4-inch
pieces. Add 3 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls
if dough is dry. Gather dough into ball. Flatten piece into disk; wrap in plastic. Chill at least 30 minutes.
(Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling
out.)

When you're ready to start putting it all together, position rack in bottom third of the oven and preheat to
375F. 

Make Streusel:
Combine the flour, brown sugar, and cinnamon in the work bowl of a food processor fitted with the steel
blade. Cut the butter into small pieces and add to the dry ingredients. Pulse until the butter is cut into very
small pieces, 30 seconds to 1 minute.

Make Filling:
Combine sugar, flour and allspice in large bowl. Mix in apples, then vanilla extract.

Put It All Together:

Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon
in apple filling, trying to make it relatively level so the streusel doesn't fall all over the place. Evenly
sprinkle streusel topping over apples.

Bake pie until apples are tender and topping is light golden, about 45-50 minutes. Transfer to rack. Serve
pie warm or at room temperature