PIE CRUST

1. Whisk together the flour and salt in a large mixing bowl. Using a pastry cutter, cut in the cold shortening. Sprinkle the ice water over the mixture. Continue cutting into the dough with the pastry cutter until small pea size balls of dough form.
2. Transfer the dough to a lightly floured work surface and use your hands to form the dough into a flat round disc. Wrap the disc in plastic wrap and refrigerate for 30 minutes.
3. Transfer the dough to a lightly floured work surface. Roll the dough out to about 1/8-inch thick and big enough to hang 1-inch over the edge of a 9-inch pie dish once it’s fitted into the dish.
4. Transfer the dough to the pie dish. Fold the edges under and crimp them with a fork or flute them with your fingers.
5. Transfer the pie shell to a freezer while you prepare the streusel and filling.

STREUSEL TOPPING

1. In a medium bowl, mix together the dry ingredients. Drizzle the butter over the mixture and mix to combine with a spatula. Use you fingers to form it into small clumps. If it’s too soft, refrigerate it while you make the filling, then remove it and break it up into small clumps with your fingers.

PIE FILLING

Preheat oven to 400 degrees.

1. In a small bowl, mix together the sugar, flour, nutmeg, cinnamon, and salt. Set aside.
2. Peel the apples. Core the apples and slice them into 1/4-inch slices. If you prefer thicker slices that’s fine, but make sure they’re all the same  size for even baking. Place the apple slices in a large bowl. 
3. Sprinkle the lemon juice over the apples and lightly toss with a spatula. Sprinkle the cinnamon sugar mixture over the apples and mix with a spatula until all of the apples are coated with the mixture. 
4. Remove the pie shell from the freezer and transfer the apples to the pie shell. Drizzle the half & half over the apples. 
5. Crumble the topping over the apples. Make sure it covers all the apples and goes to the edges. Cover the pie with a pie shield. This will keep the topping from falling over the edges. 
6. Place the pie on an old cookie sheet and transfer to the lowest baking rack in your oven.
7. Bake at 400 degrees for 15 minutes then reduce the temperature to 350 degrees and bake an additional 45 to 50 minutes or until the apples are fork tender. Remove the pie shield once the topping is set so the edges will brown, about 20 minutes before the pie is done.
8. Transfer the pie to a wire rack and allow it to cool until it’s warm. Serve warm with a scoop of vanilla ice cream.