1 (10 inch) pastry crust
1/4 c. brown sugar
1/4 c. flour
Pinch of salt
4 tbsp. cold butter
6 large apples - Rome Beauty or Granny Smith (2 1/2 lbs.)
1/4 c. granulated sugar or more to taste
1/4 c. brown sugar, packed
1/2 tsp. cinnamon
Pinch each of nutmeg, cloves, allspice, and salt
1 tbsp. cornstarch
1 tsp. vanilla
Grated zest and juice of 1 lemon

Prepare the pastry and chill for 30 minutes. Make the topping by combining 1/4 cup brown sugar, flour and salt in a processor bowl. Cut in butter until thoroughly combined and crumbly; set aside.

To make filling, core the apples and grate them, using a coarse grater (with skins on). Remove any large pieces of skin. Stir in granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, cloves, allspice, salt, cornstarch, vanilla, zest and juice of lemon. Spoon the filling into the crust. Sprinkle the topping over the filling. Bake in a 375 degree oven for 40 minutes, or until the filling is bubbling and the topping is dappled with brown. Let cool to room temperature before serving, or serve warm with ice cream.