Whisk together the flour and salt in a large bowl.  Shred the frozen butter right into the bowl with the flour and stir to coat as you go so the butter does not clump together.  Stir the water and cider vinegar together. Add the water mixture 1 tablespoon at a time mixing with a fork just until the dough starts to clump and pull together. Use your hands to finish mixing it. Form it into a disk and wrap it in plastic. Chill for at least 2 hours or up to overnight.

After the dough has thoroughly chilled, preheat oven to 375 degrees.  Gently roll out the disk to a 12-inch circle on a well-floured surface.  Fold the pie crust or roll it around your rolling pin to move it to the pie plate. Gently tuck it into the pie pan, trim the edge about an inch over the side, tuck it in along the edge, and flute it.

Carefully and gently tuck an aluminum foil overhang into the piecrust.  Fill with pie weights.  Bake for 15 minutes, then remove the pie weights and foil. Using a fork prick the bottom of the pie crust about 10-15 times.  Bake for another 10-15 minutes or until lightly browned.

In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and nutmeg.  Using a fork, add the flour stirring just until mixed.  Cover and place in the fridge for 10-15 minutes.

In a small saucepan, combine the butter, water, flour, sugar, brown sugar, and cinnamon.  Cook over medium-low heat. Bring the mixture to a boil stirring frequently.  Simmer for 3 minutes.  Pour over the sliced apples and toss to coat.

Spoon into the pie crust, laying the apples flat as you go.  Remove the crumb topping from the fridge and use a fork to break it up.  Spoon the mixture evenly over the apples and place the pie on a baking sheet.  Bake uncovered in a 375 oven for 50-55 minutes.  Cool on a rack for several hours before slicing.