Remove the dough from the fridge and roll it out on a lightly floured surface into a 12 ½-inch circle. Transfer it to a 9-inch deep dish pie plate and press to fit. Chill again for 1 hour (or freeze for 15 minutes).

Preheat the oven to 400°F. Line the crust with parchment paper or foil and fill with pie weights or dry beans. Bake for 15 minutes. Remove the weights and parchment. Prick the crust with a fork 10 times and bake for another 8-12 minutes until it begins to dry. Cool on a wire rack.

In a bowl, mix brown sugar, flour, nutmeg, and salt. Stir in melted butter and vanilla until evenly moistened. Chill the mixture in the fridge.

In a large bowl, toss the apple slices with melted butter, lemon juice, sugar, flour, and cinnamon until evenly coated.

Layer the apple mixture into the cooled crust, pressing down gently to pack in as much as possible. Break the crumb topping into small pieces and sprinkle evenly over the apples.

Place the pie on a baking sheet and bake at 350°F for 45-55 minutes, or until the apples are tender and the topping is golden brown. Check periodically, covering the pie with foil if the crust or topping browns too quickly.

Let the pie cool for 2 hours on a wire rack before serving.