Apple Pie with Walnut Streusel

• 1 1/2 cups all-purpose flourflour
• 2 tablespoons granulated sugarsugar
• 3/4 teaspoon saltsalt
• 1 stick (1/2 cup) plus 2 tablespoons cold unsalted butterbutter
• 4 to 6 tablespoons ice waterwater
• 2 tablespoons unsalted butter, softenedbutter
• 2 tablespoons firmly packed brown sugarsugar
• 2 tablespoons all-purpose flourflour
• 1/4 cup chopped walnutswalnut
• 3 pounds Golden Delicious or Jonagold apples (about 6 medium)
• 1/2 cup firmly packed brown sugarsugar
• 1/4 cup granulated sugarsugar
• 2 tablespoons all-purpose flourflour
• 1 tablespoon fresh lemon juicelemon-juice
• 3/4 teaspoon cinnamoncinnamon
• 2 tablespoons milkmilk
• 1 tablespoon granulated sugarsugar
• 2 cups half-and-half
• 1 cup sugarsugar
• 1 vanilla bean, split lengthwisevanilla
• 8 large egg yolksegg
• 2 cups (1 pint) sour creamsour-cream

1. 01In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.
2. 02In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.
3. 03Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
4. 04Preheat oven to 350°F.
5. 05On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fold into quarters for ease of handling. Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit and letting dough overhang rim of skillet or pie plate. Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.

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