Prepare your pie crust in the bowl of a food processor. Add the flour, sugar and salt to the bowl and pulse to combine, then add in your cold cubed butter and give a few more whirls til you get a consistency like peas. Then, with the motor running stream in 1/4 cup-1/2 cup cold ice water just until the dough pulls away from the edges. Dump the dough into plastic wrap and shape into a disc and refrigerate while you prepare your filling.
Preheat your oven to 400 degrees, grease your pie plate.
Peel your apples, then cut into fourths around the core. Slice apples into even slices and add to a large mixing bowl.
Add the lemon and zest and toss, then add in your sugar, salt, flour, vanilla and spices and mix well to combine.
In a separate bowl add all your crumb topping ingredients and using a pastry blender or fork incorporate the butter into the sugars and flour and spices, set aside.
Cut your pastry dough in half, and reserve (freeze) the rest for another pie. Shape the half your using into a disc and roll it out on a well floured work surface and then use your rolling pin to careful lay it into your greased pie dish.
Transfer your apple mixture to large pan on the stove top and cook your mixture 5-7 mins until the apples just soften and the sugars and flour begin to thicken, then pour into your pie crust and scatter the top with your crumb mixture.
Place your pie on a sheet pan and cover with foil, Bake in the 400 degree oven 30 mins then reduce the temp to 350 and remove he foil and continue cooking another 25-30 mins.
Allow the pie to cool slightly, but serve warm with vanilla ice cream and enjoy!