• Prebake the pie crust by putting the dough in the pan. Put parchment paper over the crust and fill with dried beans or pie weights.
• Place in the preheated oven at 350 degrees for 15 minutes. Remove the pan and the weights by grabbing all four corners of the parchment paper.
• Prick the bottom crust 8 - 10 times, return to the oven for another 8 - 10 minutes.
• Remove from the oven.

Crumb topping

• Brown sugar, 3/4 c. flour, nutmeg, cinnamon, and salt. Whisk to break up any clumps.
• Stir vanilla into 6 Tbsp of melted butter. Pour into the flour mixture and mix. Chill in the refrigerator while preparing the rest.

Pie filling

• In a large bowl toss the sliced apples with the lemon juice and 2 Tbsp of melted butter.
• Then add sugar, 3 Tbsp flour, cinnamon, and nutmeg. Toss again to evenly cover.

Pie assembly

• Layer sliced apples into the pie dish a little at a time so you can spread them out and press them into place to make sure they will all fit.
• Remove the crumble from the fridge and break apart and sprinkle on top of the pie evenly.
• Place on a cookie sheet and place in the oven 45-55 minutes until the apples are almost fully tender. Test the apples by poking with a toothpick.
• Keep an eye on the crust and crumble topping to make sure it doesn't burn. If needed you can tent it with aluminum foil.
• Remove from the oven and cool on a wire rack. Serve just warm with vanilla ice cream.