1 1/2 cups all-purpose flour
1/8 teaspoon salt
4 to 6 tablespoons apple cider or water
1/2 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
6 medium (6 cups) tart apples, peeled, sliced 1/8 to 1/4 inch
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/4 cup slivered almonds
1/2 cup powdered sugar
1/4 teaspoon maple flavoring
2 to 4 teaspoons water
Combine 1 1/2 cups flour and salt in bowl. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apple cider with fork just until moistened.
Shape dough into ball; flatten slightly. Wrap in plastic food wrap; refrigerate 1 hour.
Heat oven to 400°F.
Roll out pastry on lightly floured surface to 12-inch circle. Fold in quarters; place into 9-inch ungreased glass pie pan. Unfold dough, pressing firmly against bottom and sides. Crimp or flute edges; set aside.
Combine all filling ingredients except apples in bowl; mix well. Add apples; toss lightly to coat. Spoon apple mixture into prepared crust.
Combine all topping ingredients except butter in bowl. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle over filling.
Bake 20-25 minutes or until top and crust are light golden brown. Cover entire top of pie with aluminum foil. Continue baking 20-25 minutes or until crust is golden brown. Remove foil; cool on cooling rack at least 1 hour.
Combine powdered sugar, maple flavoring and enough water for desired drizzling consistency in bowl; beat with whisk until well mixed. Drizzle over cooled pie.
If pastry is cracking when rolling out, allow to soften 5-10 minutes.