Combine flour and salt in a food processor with knife blade attachment and process for about 8 to 10 seconds. Note: If a food processor is unavailable, the dough can also be made by hand using two knives or a pastry cutter or pastry blender.
Add cold butter cubes and process by pulsing approximately 8 to 10 times or until the mixture resembles coarse crumbs. Do not over mix.
Add water through the food chute with the processor running. Add only enough water to moisten so the dough begins to clump. Do not allow the dough to gather into a single mass.
Form into a 4–5-inch disk, wrap in plastic wrap and refrigerate for 30 minutes before rolling. This will make the dough easier to handle. (Dough will keep several days in the refrigerator and several months in the freezer but must be tempered before rolling.)
Preheat oven to 425 degrees.
Roll out chilled dough on a lightly floured surface into a 12-inch round; fit pastry into a 9-inch pie pan. Trim away excess allowing ½ to ¾-inch overhang. Fold dough edge under and crimp or flute.
In a large bowl, combine apples, sugar, flour, cinnamon, and nutmeg. Pour mixture into prepared crust.
To create your Dutch Streusel Topping, combine the butter, flour, sugar, and cinnamon in a bowl. Using your hands, fork, or pastry cutter, mix ingredients until a crumb mixture forms. Spread evenly on top of apples.
Place pie in the oven and bake for 15 minutes, then reduce temperature to 350 degrees and bake for an additional 30 minutes or until the apples are tender.
Let cool completely before cutting. Serve right away or store in the refrigerator for up to 5 days.
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