2 tablespoons fresh lemon juice
3 pounds baking apples, such as Golden Delicious, Cortland or Mutsu
2/3 cup granulated sugar
4 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Generous pinch freshly grated nutmeg
Streusel Topping:
1 cup all-purpose flour
1/2 cup light brown sugar
1/4 teaspoon fine salt
6 tablespoons unsalted butter, at room temperature
1/2 cup chopped walnuts

For the filling: Put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and granulated sugar to the bowl with the lemon juice, and toss. Melt the butter over medium-high heat in a large skillet. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes. Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to drain. Return the juice to the skillet, simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes. Toss apples with the thickened juice, cinnamon, allspice and nutmeg in medium bowl. Set aside, cool completely. (cooled filling can be refrigerated for 2 days or frozen for 6 months.)
Topping: Whisk flour, sugar and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it absorbs. Mix in walnuts. Assembly: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degree. (follow pie crust instructions for prep) Fold and crimp dough edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Let cool before serving.

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