Crumbly Apple Pie

I'm not a fan of apple pie but this pie from my sister in-law Jessica is by far the best apple pie I've ever tasted! So yummy!

Crust:
1 c. flour
1/2 tsp. salt
1/3 c. chilled solid vegetable shortening
1/4 c. ice water

Filling:
7 medium apples, peeled, cored and very thinly sliced
1/2 c. sugar
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt

Topping:
3/4 c. brown sugar
3/4 c. flour
1/2 tsp. nutmeg
1/3 c. chilled butter

Preheat oven to 400º. To prepare crust, in a medium bowl, mix together flour and salt. Using pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form. Add water, 1 Tbsp. at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 min. On a floured surface, using a floured rolling pin, roll dough into a 12 inch circle. Fit into a 9 inch pie pan. Trim excess dough, leaving a 1 inch overhang; make a decorative edge. To prepare filling, mix together all ingredients. Spoon into crust. To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender or two knives, put butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35 min. If pie is over-browning, cover loosely with aluminum foil. Transfer to a wire rack to cool.