Pour the ice water around the flour mixture and pulse for another four times. Check the mixture by gently pressing on it. If it does not stick together, add another tablespoon of ice water and pulse another two times.

Turn out the mixture onto plastic wrap and shape into a disc. Chill in the refrigerator for at least an hour.

Once chilled, roll out until it is about 12 inches in diameter and place in a 9-inch pie tin. Freeze the pie tin with the dough while you make the filling.

Cut and core the apples. You can peel them first, but it is not mandatory. Quickly toss with the cornstarch, lemon juice, cinnamon, nutmeg, brown sugar, and vanilla. Set aside at room temperature as you make the crumb topping.

Add the flour, butter, brown sugar, and salt together in your food processor (you don't have to wash out the food processor from making the pie crust). Pulse for about 10 times until the mixture resembles large crumbs. You can also use clean hands for this step or two forks.

Take the pie crust from the freezer and fill with the apple filling, then the crumb topping.

Place in the freezer as you preheat the oven to 375 degrees F.