Preheat Oven: Preheat oven to 425°F. Adjust the oven rack to the lowest position.
Roll Out Crust: Roll out the pie crust so that it's 12-inches in diameter and place the pie dough lightly into a 9-inch pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. Crimp the edge and cut off excess dough.
Prep: Line the pie with parchment paper and fill the pie with weights. You can purchase pie weights or you can use beans or rice. However, make sure the weights cover the entire bottom of the pie. The weights will keep the pie from puffing up and the sides from sagging as the crust bakes. Bake: Bake for 12 to 15 minutes or until the edges are golden.
Cool: Remove the pie weights by grabbing the corners of the parchment paper and lifting the weights out of the pie. Since the bottom of the crust will still be uncooked now, you need to return the pie crust to the oven and bake for an additional 5 minutes. Remove the crust from the oven and let cool on a wire rack while you prepare the topping and filling.
Preheat Oven: Turn down the oven heat to 375°F.
Make Filling: Make the filling by combining the apples, butter, lemon juice, brown sugar, flour, and cinnamon in a large bowl. Stir to coat evenly. Set aside.
Make Topping: Prepare the topping by combining the flour, brown sugar, and butter in a medium bowl. Using a pastry cutter or fork blend the mixture together until coarse crumbs form. Using your hands squeeze the mixture together until all the butter is absorbed and your crumb topping comes together.
Assemble Pie: Spread the apple filling evenly into the crust, discarding any liquid that may have been released from the apples. Next, sprinkle the topping evenly over the apples.
Bake: Place the apple pie on a rimmed baking sheet and transfer to the oven. Bake for 45 to 55 minutes or until apples are tender when poked with a fork or toothpick. Check the pie a couple times to make sure the topping is over-browning, if so, cover loosely with foil and continue baking. If you find the pie isn't browning enough, remove the pie from the oven, move the rack back on the middle position and continue baking.
Cool & Serve: Remove the pie form the oven and cool on a wire rack. Serve warm with a scoop of ice cream.