Mix the dry ingredients together in a large bowl. Grate the chilled butter and toss with the dry ingredients.

Start to work the butter in with your hands until the mixture starts to look buttery and the flecks of butter in the dough are pea-sized or smaller. Drizzle in the buttermilk, and toss together with a fork until it’s too stiff to work anymore. Use your hands to fold the dough and squeeze the dough together to make one dough ball.

Shape the dough into a disk about the size of a dinner plate. Wrap in plastic wrap and place in the fridge for 30 minutes.

Roll out dough as thin as you can get it. About a 12-inch circle.

Place dough onto a small 9-inch pie plate. Cut the edges around leaving a 1-inch overhang. Fold the overhang over and crimp. Place crust back in the fridge while making the filling.

For the apple decoration, use the scraps to cut out shapes with an apple-shaped cutter. Brush with egg wash (1 egg yolk, 1 tablespoon whole milk). Bake for 15-20 minutes at 400 degrees. Remove from oven and cool.

|| Filling ||

Peel and thinly slice apples and toss into a medium sized bowl. Toss the apples with the sugar, flour, cinnamon, nutmeg and salt. Set aside.

Preheat the oven to 400 degrees.

|| Crumble ||

Mix all filling ingredients together until crumbly.

|| Assemble ||

Give the apples another toss before pouring into the pie shell. Evenly top the pie with the crumble and place in the oven for 45 – 50 minutes.

Let cool for 1-2 hours before serving. Top with apple-shaped crust decoration.