Crust: In a large bowl whisk together flour, sugar, & salt

Work 4 tablespoons of butter into the dry mixture, with a fork til it resembles corn meal

Add the rest of the butter in & mix

Pour in 6 tablespoons of water to start & try to knead the dough together

Dump out mixture onto a floured surface & continue kneading, just until combined

Form dough into a disc, cover in plastic wrap & refrigerate for a minimum of 30 minutes

Now's a good time to preheat your oven to 425°

Apple Filling: Wash, peel & thinly slice apples

In another large bowl, toss in apples, sugar & cinnamon to mix together, then set aside

Crumb Topping: in a medium bowl whisk together the flour & brown sugar

Work 4 tablespoons butter into flour mixture with a fork until it resembles corn meal

Assembly: Roll out pie dough into a 10x14 rectangle

Transfer into your buttered cake pan making sure there's no air pockets underneath or holes in the dough; I used a nonstick 9x13in. pan

Place your apple mixture into the crust & distribute them evenly

Sprinkle the crumble topping over the apples evenly

Bake for 35 to 40 minutes, or until juices have slightly thickened & are bubbly

Let set for 2 hours at room temperature or overnight in the fridge