Instructions

1. Heat the oven to 400ºF. Line a rimmed baking sheet with aluminum foil.
2. Roll out 1 pie dough on a lightly floured work surface into a 12-inch-wide round. Transfer into a regular 9-inch pie plate (not deep dish). Press the dough into the bottom and up the sides of the plate. Trim all but 1-inch of the overhanging dough. Fold the extra dough under itself and crimp with a fork or with your fingers. Refrigerate.
3. Whisk 3/4 cup all-purpose flour, 1/2 cup packed dark brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt together in a medium bowl. Scatter 1 stick cold unsalted butter cubes over the flour mixture. Squeeze the dry ingredients and butter together with your hands until they form large, moist clumps. Refrigerate while you make the filling.
4. Whisk 2/3 cup packed dark brown sugar, 1/4 cup all-purpose flour, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon kosher salt, and 1/2 teaspoon ground nutmeg together in a large bowl, breaking up any clumps of sugar.
5. Peel 2 1/2 pounds Granny Smith or Pink Lady apples. Halve and core the apples, then thinly slice. Add the apples and 1 teaspoon vanilla extract to the bowl of spiced sugar. Toss until the apples are evenly coated and there is no loose sugar mixture left in the bottom of the bowl.
6. Place the pie crust on the baking sheet. Transfer the spiced apples into the crust, slightly mounding the apples in the center. Scatter the crumble evenly over the top, going all the way to the edge of the crust. If some crumble falls off, just place it back on the pie and gently press down with your hands to help it adhere.
7. Bake until the crust is golden-brown and the filling is bubbling around the edges, 55 to 65 minutes. Check 40 minutes into baking: If the crust starts to brown too quickly, loosely cover the pie with aluminum foil and continue baking.
8. Transfer the pie to a wire rack and let cool for at least 2 hours before slicing. Serve with vanilla ice cream if desired.