This recipe came to us from Ursula Apitz, the real driving force behind the famous Grenadier restaurant in Milwaukee. Sadly, that restaurant is now closed, but you can taste a piece of history with this pie recipe.
Yield: 6-8 servings per pie
Preheat oven to 350 degrees
For the crust:
With a fork, cut the butter into the flour until the consistency of corn meal. Add the salt, and mix in the iced water. Roll out dough on a floured surface to about 1/4 inch. Place in an ungreased pie tin.
For the filling:
Peel, core and slice the apples. Toss the apples in a bowl with the flour and apple pie spice. Pack the slices into the pie shell, tightly, as the apples will shrink.
For the topping:
Mix butter, Old Town Sugar, and 1 Cup flour together until they slightly clump together, sprinkle over the apples. Bake about 40 minutes, until the apples start to bubble and the sugary topping browns.
Pie crust may be made in advance and frozen. Apples don't need to be pretty, they'll be covered by the crumbly topping.