Open-Faced Deep Dish Apple Pie

• For the crust:
• 1/2 cup butter, extremely cold and cut into cubes
• 1 cup all purpose or white whole-wheat flour
• 1/2 teaspoon kosher salt
• 1/4 cup ice water
• For the pie filling:
• 6 large apples (I like Granny Smith, Honeycrisp, and Fuji)
• 1/2 cup light brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• For The Topping
• 4 tablespoons butter, melted
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup light brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon kosher salt
• 1 cup chopped, toasted walnuts
• 1/4 to 1/2 cups turbinado sugar, optional

1. Put the butter, flour, and salt in the food processor. Pulse until the mixture forms small pebbles. Add water, 1 tablespoon at a time, pulsing a couple of times after each tablespoon. Continue to add water until the dough just starts to gather into a large ball. Remove the dough, form it into a disk, wrap it in plastic wrap, and place in the refrigerator for at least 30 minutes.
2. Peel and slice apples 1/4-inch thick. Place in a large bowl. Add sugars, spices, flour and salt. Toss till thoroughly blended.
3. Remove pie crust from refrigerator. Roll out dough on a lightly-floured surface into a circle about 12 inches across. Place crust into a 9- or 10-inch pie pan with at least 1-inch high sides (higher is better, but use what you have). Crimp the edges if you're feeling fancy. Place the pie plate onto a large cookie sheet (Trust me on this one.) and pile the apples and spices into the crust-you will have a fairly tall mountain of apples.
4. Heat oven to 400u0b0 F. Make the topping: Combine all the topping ingredients (except the turbinado sugar, if using) in a bowl and mix well. Pile over apples, covering them as completely as possible. Sprinkle the topping with the turbinado sugar, if using.
5. Place cookie sheet with pie on top into oven and bake for 10 minutes. Reduce heat to 350u0b0 F, and bake for 1 hour to 75 minutes, until the topping is well-browned. Let cool on a wire rack before serving.

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Taken from food52.com/recipes/24772-open-faced-deep-dish-apple-pie (may not work)