In a food processor, add 3/4 cup flour, salt, and sugar. Pulse 2-3 times. Add in cubed butter and let processor run about 20-30 second until crumbly dough forms. Add in rest of flour and pulse 4-5 times until fine crumbles.

Add dough to a large bowl and sprinkle 2 tbsp ice water on top. Using a spatula, press into dough and work the dough by pressing the crumbles together around the bowl, adding more water as needed until able to pinch dough and it holds together. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 2 hours or for 3 days.

When ready to make pie, let dough rest for 5 minutes at room temperature. Lay out a piece of parchment paper and dust with flour. Using a floured rolling pin, roll dough out into 12 inch circle or until fits into pie dish with enough for the sides. Add flour when needed to prevent sticking.

Carefully transfer pie crust to a greased pie dish by flipping parchment over dish and carefully peeling off. Gently press dough into dish and crimp any extra dough on the sides.

In a large bowl, add sliced apples. Mix in white sugar, white flour, lemon juice, cinnamon, nutmeg, and vanilla until apples are completely coated.

Pour apples into unbaked crust.

In a medium sized bowl, add flour, walnuts, brown sugar, and cinnamon to a bowl. Mix up and then add in melted butter. Mix until well combined into a crumble topping.

Add crumble topping to top of apples.

Place pie on baking sheet and bake at 425F for 15 minutes. Reduce heat to 350F and bake for an additional 60-75 minutes or until bubbling and golden brown. Check pie occasionally to be sure the crust is not getting too brown, if it is, cover the edges with foil.

Let pie cool completely at room temperature before serving, about 3-4 hours. Serve with vanilla ice cream. Store leftovers in the fridge.