Ingredients
Method
Whisk 1 cup (125 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking powder in a large bowl. Add 2 oz. chilled cream cheese, cut into 1" pieces, and rub into dry ingredients with your fingers until fully incorporated (mixture will look very shaggy). Add 10 Tbsp. chilled unsalted butter, sliced ½" thick, and toss to coat in flour, then smash into smaller, flatter pieces (about chickpea-size).
Make a well in the center and pour in ¼ cup (60 g) ice water. Toss mixture with a fork or your hands to distribute, then knead in bowl a couple times to bring dough together (some dry bits may remain).
Turn out dough onto a surface lightly dusted with rice flour or all-purpose flour; dust top of dough with flour. Roll out to a ½"-thick rectangle. Fold dough in half, rotate 90°, and fold in half again. Roll out again to a ½"-thick rectangle and repeat folding process, dusting with more rice flour as needed to prevent sticking. Pat into a ½"-thick disk and wrap tightly in plastic. Chill in refrigerator at least 2 hours and, preferably, up to 12 hours. Do ahead: Dough can be made 1 month ahead. Double wrap disk in plastic and freeze instead of chilling. Thaw overnight in refrigerator before using.
Toss 3½ lb. Granny Smith or a mix of Pink Lady and Granny Smith apples (about 8 large), peeled, cored, cut into ¼" pieces, ½ cup (packed; 100 g) light brown sugar, 4 Tbsp. unsalted butter, cut into 1" pieces, 2 Tbsp. apple cider vinegar, 2 tsp. ground cinnamon, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly grated nutmeg in a large Dutch oven or other heavy pot until well combined (your hands are the most efficient way to do this; a large rubber spatula is a close second).
Set pot over medium-high heat, cover, and cook, stirring occasionally, until apples begin to release some liquid, 8–10 minutes. Uncover and reduce heat to medium. Sprinkle ¼ cup (31 g) all-purpose flour over and cook, stirring vigorously, to incorporate. Cook, stirring often, until liquid is thick and apples are very tender (you should be able to easily cut into them with spatula), 10–15 minutes. Remove from heat and stir in 2 tsp. vanilla bean paste or vanilla extract. Let cool. (If you need to cool filling rapidly, you can scrape it onto a large rimmed baking sheet and spread into a thin layer.)
Whisk 1 cup (125 g) all-purpose flour, ½ cup (packed; 100 g) light brown sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. ground cinnamon, and ¼ tsp. baking powder in a medium bowl to combine. Drizzle in ½ cup (1 stick) unsalted butter, melted, slightly cooled, and stir to combine. Streusel will resemble a dough.
Place a rack in lower third of oven; preheat to 375°. Remove dough from fridge and let sit at room temperature 5 minutes.
Roll out dough on a surface lightly floured with rice flour or all-purpose flour to about a 12" round about ⅛" thick. Brush excess flour off dough and transfer to a 9"-diameter pie pan. Lift edges and allow dough to slump down into dish, then press dough firmly into bottom and sides of pan. Trim, leaving about 1" overhang. Fold overhang under and press firmly to seal; crimp edges if desired. Chill crust 15 minutes.
Place pie pan on a parchment-lined rimmed baking sheet. Scrape cooled filling into crust. Break streusel into chickpea-size clumps and arrange over filling; you want to go all the way to the edges so filling is covered completely.
Bake pie until crust is golden brown, 50–60 minutes. Reduce oven temperature to 350° and continue baking until filling is bubbling through streusel in spots and crust is deep golden brown, 40–50 minutes longer. Transfer pan to a wire rack and let pie cool at least 4 hours or, preferably, up to 12 hours before serving. Do ahead: Filling can be made 3 days ahead; transfer to an airtight container; cover and chill. Use cold and increase total bake time by about 15 minutes. Streusel can be made up to 2 days ahead; cover with plastic wrap and chill. Use cold. Pie can be baked 1 day ahead; let cool completely. Store loosely covered at room temperature. To reheat pie, cover loosely with foil and bake in preheated 350° oven until warmed through, 15–20 minutes for whole pie and 6–9 minutes for slices.