Pecan-Streusel Lattice Apple Pie

On a lightly floured surface, roll out 1 pie-crust disk into a 14-inch round. Fold in half and transfer to a 9 1/2-inch deep-dish pie plate. Unfold dough and gently lift into place. Trim edges to a 1/2-inch overhang and transfer to freezer.

For apple filling, peel, core and cut apples into 1/8- to 1/4-inch-thick slices. In a large bowl, gently toss together apples, granulated sugar, cornstarch, 1/2 tsp cinnamon, the ginger and nutmeg.

In another bowl, combine nuts, butter, brown sugar and remaining 1/4 tsp cinnamon.

Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples. Freeze while making lattice top.

Heat oven to 425 degrees F and place rack in lower third.

On a lightly floured surface, roll out remaining disk into a 14-inch round. Using a fluted pastry wheel, cut into eight l-inch-wide strips.

Vertically arrange half of strips over filling. Horizontally weave in remaining strips, gently lifting vertical strips. Adhere to bottom crust with some water; trim and crimp.

Beat egg with 1 tbsp water; brush over lattice. Generously sprinkle with granulated sugar.

Bake on a baking sheet for 25 minutes. Reduce oven to 375 degrees F and bake until apples are tender (test by piercing with a paring knife) and juices are bubbling, about 1 hour 15 minutes. If crust browns too quickly, cover with foil.

Transfer pie to a wire rack and let cool at least 1 1/2 hours before serving. Serve warm or at room temperature.

For Crust: In a food processor, pulse together flour, sugar and salt. Add butter and pulse until largest pieces are the size of peas.

In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers). If dough still crumbles, pulse in a little more water mixture.

Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands. Halve and wrap each piece in plastic wrap, pressing to flatten into disks. Refrigerate until ready to use.

NOTE: This can be made ahead. Place wrapped disks in heavy-duty resealable plastic bags and freeze up to 2 months. Put in refrigerator at least 5 hours.