In a large food processor, combine flour, sugar, and salt. Pulse until well combined, around 30 seconds.

Add cold butter in small pieces, pulsing for about 1 minute until combined.

Transfer the mixture to a floured surface, knead into a ball for about 1 minute. Wrap tightly in plastic wrap, flatten into a disk, and refrigerate for at least 30 minutes.

Roll out the dough on a lightly floured surface into a circle large enough to cover a 9" pie dish (about ¼ inch thick). Gently place the dough over the pie dish, trim, and form the crust. Cover with plastic wrap and return to the fridge until needed.

In a food processor (or using a pastry cutter in a large bowl), combine all crumble ingredients until the mixture resembles wet sand.

Pour the mixture into a bowl, cover with plastic wrap, and refrigerate until needed.

Preheat the oven to 350°F.

While the pie shell and crumble topping chill, prepare the apple pie filling. Peel and slice apples.

In a large bowl, add sliced apples and the rest of the pie filling ingredients. Use a spatula to mix until the apples are coated.

Pour the apple mixture into the prepared crust. Sprinkle the crumble on top and bake for 50-60 minutes.

Check after 30 minutes and cover with aluminum foil if the topping is browning too quickly. Ensure the crust is cooked through, the topping is golden brown, and the filling is bubbling.

Remove from the oven, let it cool for 15 minutes before serving. Store in the refrigerator for up to 3 days!