| 1 | Flaky pie dough: combine flour, salt and baking powder in work bowl of food processor and pulse 2 to 3 times to mix. |
| 2 | Cut butter into 8 pieces and add to bowl. |
| 3 | Pulse rapidly about 15 times, until mixture resembles coarse cornmeal and no large pieces of butter remain visable. |
| 4 | Add 2 tablespoons water and pulse 4 or 5 times to mix checking to see if most, but not all, of dough forms a ball. |
| 5 | If dough remains dry, add remaining 1 tablespoon water, sprinkling it on dough and pulsing again 4 or 5 times. |
| 6 | Remove dough from processor and quickly form into ball with floured hands. |
| 7 | Place dough on piece of lightly floured plastic wrap. |
| 8 | Lightly flour top of dough and cover top with plastic wrap. |
| 9 | Press with palm of hand to form dough into a 6-inch diameter disk. |
| 10 | Refrigerate dough while preparing topping. |
| 11 | Crumb topping: combine brown sugar and flour in mixing bowl. |
| 12 | Add butter and stir in evenly. |
| 13 | Set mixture aside 5 minutes. |
| 14 | Then, using fingertips, break mixture into ? to ?inch crumbs. |
| 15 | Set aside. |
| 16 | Dough preparation: remove dough from refrigerator and place on flat work surface. |
| 17 | Roll dough, still between sheets of plastic, to 12-inch disk. |
| 18 | Peel off top plastic and ease dough into 9-inch pie pan. |
| 19 | Gently press dough into pan and peel off top plastic. |
| 20 | Trim excess dough to within ?inch of pan edge, turning excess dough under around edges; flute edges. |
| 21 | Chill pie shell while preparing filling. |
| 22 | Filling: peel, halve and core apples; cut into ?inch pieces. |
| 23 | Place apples in bowl with sugar, flour, cinnamon and lemon zest, tossing well to combine. |
| 24 | Place filling in dough-lined pan, mounding it slightly in center. |
| 25 | Dot filling with butter and cover with reserved crumb topping. |
| 26 | Bake pie on bottom rack 15 minutes at 400 degrees. |
| 27 | Lower temperature to 350 degrees and move pie to middle rack. |
| 28 | Bake 20 to 30 minutes longer, until crust edges are deep golden brown and juices just begin to bubble up. |
| 29 | Cool pie on rack and serve warm or at room temperature. makes 8 servings |
