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For the crust...
Place in a food processor 2 cups of flour, 2/3 cup plus 2T butter-flavored Crisco (cut into pieces), and 1/2 t Kosher Salt. Prepare a measuring cup of ice water. Pulse the food processor until the shortening is in small chunks. Then alternate pulsing and drizzling in the ice water (a tablespoon at a time) until the dough starts to come together. Remove dough from the food processor and mold into a 7 inch disk. Wrap in plastic wrap and chill for 1 hour.
For the Crumble Topping...
Place in the food processor (no need to clean it after the crust) 1 cup of flour, 1/2 cup brown sugar, 1/2 t cinnamon, 1/4 t nutmeg, and 1/2 cup of cold diced butter. Pulse until the butter is cut up into small pea-sized lumps. Place in the fridge until ready to use.
For the filling...
Combine in a small bowl 3/4 cup sugar, 1/4 t Allspice, 1 t cinnamon, and 2T flour. Set aside. Peel, core, and slice 7 MacIntosh and 2 Granny Smith apples and place in a large mixing bowl. Adjust the number of apples according to the depth of your pie plate. Mine is extra deep so I use a lot of apples. Toss the apples in the sugar mixture.
Preheat oven to 350 degrees.
Putting it all together...
On a floured surface, roll out dough, place in your pie plate, and trim off excess. This recipe makes a generous amount of dough so there will be plenty of extra dough for your kids to play with. Form the rim of the crust as desired. Prick the bottom of the pie crust several times with a fork. Place in the preheated oven for 10 minutes or until slightly golden. Remove the pie crust from the oven. Fill the pie crust with the apple slices and arrange the apples to fill any gaps. Pour the crumble topping over the apples and carefully spread it into an even layer. Bake for 50-60 minutes.