Mix the flour and salt together. Use a pastry cutter or forks to cut in the butter until mixture resembles pea-sized crumbs. Add the water one tablespoon at a time, stirring between each until dough starts to come together.
Press dough together and then shape into a thick disk and wrap in plastic wrap. Refrigerate 30-60 minutes or up to 3 days.
For the Filling:
In a large bowl, mix the apple slices with the sugar, flour, and spices. Place in the fridge for 30 minutes.
Preheat the oven to 400 degrees with a rack in the lower third of the oven.
For the Topping:
Mix the flour, sugars, and cinnamon together in a mixing bowl.
Cut the butter into the mixture using a pastry blender, two fork, or your hands until it forms pea size crumbs.
Roll out the dough on a lightly floured surface into a 12-inch circle and transfer to a pie plate. Tuck the dough under itself and flute the edges.
Place the apples in the dough, discarding the liquid in the bowl. Mound them up in the middle.
Sprinkle the crumb topping over the apples.
Bake for 45-55 minutes until golden. Place a pie shield on the pie after 25 minutes to prevent edges from getting too dark.
Cool on a wire rack. For a fully set up filling, allow to cool for 2-4 hours.