Apple pie is a must during the fall and especially during Thanksgiving. If you’re intimidated to make a double crust pie (which is a pie that has a crust on the bottom and on top), this is a good pie to make since it only uses one crust. The topping of walnuts, brown sugar and flour is perfect if you’re serving folks who love a bit of crunchy topping for texture. To serve, I love a slice of this pie with a healthy scoop of vanilla, caramel or cinnamon ice cream and a drizzle of buttery caramel.
Meanwhile, make the topping. In a medium bowl, stir together flour, walnuts, brown sugar and salt. Mix in butter with fingertips until mixture resembles coarse crumbs. Set aside.
When ready to bake pie, preheat oven to 400°F. Roll pie crust dough out on a lightly floured surface into a 12-inch circle. Place dough in 9 1/2-inch pie plate and press into place. Trim and fold under the edges and crimp for a decorative crust. Chill in refrigerator while making the filling.
In a large bowl, whisk together sugar, flour, cinnamon, lemon zest and salt until combined. Add apple slices and lemon juice and toss until evenly coated. Spoon apple filling into pie shell and sprinkle evenly with crumb topping. Bake pie on lower rack of oven 20 minutes. Reduce oven temperature to 350°F and continue to bake 45 to 50 minutes longer or until apples are tender and topping is golden and crisp. Cool on a wire rack.