Prepare crust in a food processor. Add all purpose flour, butter, salt, sugar and pulse to combine. Drizzle in ice water, pulsing until dough forms a ball.

Divide dough in half, form each half into a disc shape. Cover with plastic wrap and refrigerate one hour. You will use one disc for this pie, reserve the other for another use. Wrap dough with two layers of plastic wrap and one layer of foil and freeze up to one month. 

Peel, core and cut apples into about 1 inch chunks. In a small bowl, combine brown sugar, apple pie spice, cornstarch, salt and boiled cider. Toss with apple chunks until well combined. Set aside.

Preheat oven to 400 degrees.

Roll out pie dough to fit your pie dish. Place in pie dish and top with apple mixture.

In a small bowl combine all ingredients for topping and sprinkle over apples.

Bake pie for 55-60 minutes, checking at about 30 minutes. If topping is getting too brown, cover with foil for remainder of baking time.

Serve warm with vanilla ice cream or whipped topping.