Apple Crumble Pie

Adapted from epicurious

This recipe makes a 15 cm round pie.

Crust:
3/4 cup pastry flour (or more if the dough is too soft to work with)
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 cup very cold butter, grate or cut into small chunks
1 tablespoon ice water

Mix flour, salt, and sugar in a bowl.
Add grated butter, rub in with fingertips until the butter has distributed evenly.
Add water little by little, continue rubbing until the dough can come together.
Press into a 15 cm pie pan. The dough should cover the bottom and side of the pan.
Refrigerate while preparing filling and topping.
Note: you could also half-bake this crust before adding filling.

Topping:
1/2 cup flour
2-4 tablespoons palm sugar (I personally prefer it to be less sweet)
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons butter

Combine all the topping ingredients until crumbly and sandy. I use a fork, it's easier that way.
Set aside.

Filling:
4 apples (about 700 grams)
freshly squeezed lemon/lime juice
2-4 tablespoons palm sugar (depending on the sweetness of the apples)
1 tablespoons flour
1 teaspoons cinnamon

Peel and core the apples, cut into bite size chunks.
Add lemon/lime juice, stir with other filling ingredients until combine.
Transfer into the crust.
Sprinkle the topping on top.
Bake in preheated oven until the filling is bubbling and everything starts to brown.
Serve with vanilla ice cream!