For the pie dough:

• 1 tsp salt
• ⅔ cup water, very cold
• 3 cups + 2 tbsp flour (we use King Arthur flour)
• 1 cup + 5 tbsp, unsalted butter, cold

For the filling:

• Water
• 2​ lemons
• 4 Granny Smith apples
• 2 tbsp butter
• 1  1/3 cup light brown sugar, tightly packed
• 1 tsp cinnamon
• 1/2 tsp salt​

For the brown butter icing:

• 1 stick of unsalted butter
• 2 cups powdered sugar, sifted
• 2 tsp vanilla extract
• 2 to 4 tbsp milk

For the pie-crumb topping:

• 3 cups flour
• 4 tbsp sugar
• 1 1/2 tsp kosher salt
• 16 tbsp butter​ melted, 2 sticks​
• 3 tbsp water