water and pulse to combine.
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Roll the dough out into a circle about 1/8-inch thick and 12 inches in diameter.
Fold the dough into quarters and place into a springform pan.
Gently unfold the crust and press into the pan and up the sides about 2 inches.Crimp the edges with a fork if desired.
Place the pan in the freezer (or refrigerator) for 30 minutes while preparing the filling and topping.
Apple Pie Filling
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Drain about 1/2 cup of liquid from the apple pie filling.
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Whisk liquid and corn starch together in a large bowl until smooth.
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Add the rest of the apple pie filling to the bowl and stir gently to combine.
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Set aside.
Streusel topping
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Add all of the streusel ingredients into a food processor and pulse until the largest pieces are the size of a pea or smaller. Set aside.
Assembly
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Preheat oven to 425F.
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Remove the crust from the freezer and lightly brush the bottom and sides of the crust with the beaten egg white. This will prevent the crust from getting soggy.
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Gently pour in the apple pie filling.
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Bake for 15 minutes.
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Remove the pie from the oven and carefully spread the streusel layer over the top of the apple filling.
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Reduce heat to 350F and bake the pie for an additional 25 to 30 minutes or until topping is golden brown.
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Let pie cool completely before removing from the springform pan.
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Serve with ice cream and caramel topping if desired.
