Apple Pie with Walnut Streusel Recipe

Make dough as usual: chill 30 minutes.
Make topping:
In a small bowl with fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.

Make filling:
Peel and core apples. Cut apples into 1/2 wedges and in a bowl toss with remaining filling ingredients to coat.
Preheat oven to 350 degrees F.
On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fold into quarters for ease of handling. Unfold dough in a well-seasoned 10 inch cast-iron skillet or 10-inch deep dish (1 1/2 quart) pie plate, easing to fit and letting dough overhang rim of skillet or pie plate. Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.
Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack.

Serve pie warm or at room temperature with ice cream.