this recipe has specific ingredient requirements below :

FOR PASTRY DOUGH:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
1 stick (1/2 cup) plus 2 tablespoons cold unsalted butter
4 to 6 tablespoons ice water
FOR TOPPING:
4 tablespoons unsalted butter, softened
4 tablespoons firmly packed brown sugar
4 tablespoons all-purpose flour
1/2 cup chopped walnuts
FOR FILLING:
4 pounds mixed Granny Smith, Golden Delicious, and Empire apples (about 8 medium)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
3/4 teaspoon cinnamon
2 tablespoons milk
1 tablespoon granulated sugar

Cooking Recipe:

Make the pastry dough: In 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.
Make the topping: In a small bowl with your fingertips blend butter (did you know that you can make butter at home too?) , brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.
Make the filling: Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
Preheat oven (don't spill oil in it, or it may smoke up) to 350 degrees.
On 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 (either gas or electric makes no difference) for 1 hour (pie will not be completely cooked) and remove from oven.
Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack. Serve pie warm or at room temperature with ice cream.