Granny Smith Apple Pie with Crumb Topping

Instructions:

1. In a large bowl, whisk together the flour, 15g sugar, and salt. Add the 225g chilled butter cubes and work with a pastry cutter until coarse crumbs form with pea-sized butter pieces remaining.
2. Drizzle in the apple cider vinegar and ice water gradually, mixing until the dough just holds together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
3. In a massive bowl, toss the sliced apples with lemon juice, zest, 150g granulated sugar, brown sugar, cinnamon, cloves, and cornstarch. Let sit for 15 minutes to allow the syrup to form.
4. Preheat oven to 200°C. Roll out the bottom crust and fit into a 9-inch deep-dish pie plate. Fill with the apple mixture and liquid.
5. Dot the filling with 15g of butter. Top with the second crust, crimp edges to seal, and cut vents for steam.
6. Bake at 200°C for 20 minutes, then reduce to 180°C and bake for another 35 minutes until the crust is deep golden brown and juices are thick and bubbling. Cool completely before slicing.