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Make the crust and place in a 9 ½ inch pie plate. Refrigerate or freeze while preparing pie ingredients, or overnight.
Mix the flour, granulated sugar, brown sugar, cinnamon and salt in a medium bowl. Cut the butter into the sugar mixture with hands or using a pastry cutter. A food processor may also be used, only pulse for a few seconds, do not over mix! Set aside. If the kitchen is warm, place the crumble mixture in the refrigerator.
Preheat the oven to 375 degrees and place one rack on the lowest setting in the oven, and the other rack in the top third of the oven.
Mix the apples, granulated and brown sugar, flour, lemon juice, cinnamon, and nutmeg in a large bowl.
Spoon the filling into the chilled pie crust. Do not pack the filling, or the pie will take longer to bake!
Place the cut up pieces of butter on top of the apples, evenly distributing the butter over the apples.
Dump the crumb mixture on top and spread evenly.
Place the pie on a foil lined baking sheet (to catch any drips).
Bake on the lowest rack at 375 for 50-60 minutes or until the top is golden and the apples are bubbly. If needed, place the pie on the upper rack for the last 10 minutes of baking if the pie isn't browned enough on top.