Gingery Apple Crumb Pie

From November's issue of "Real Simple." Very easy and very good!

1 piecrust, store-bought or homemade fitted into a 9-inch pie plate
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup plus 1 tablespoon flour, spooned and leveled
3/4 cup granulated sugar
2 1/2 lbs. apples (about 5; such as Granny Smith, Braeburn or Empire) peeled and thinly sliced
1 Tbsp. grated fresh ginger
1/4 tsp. ground cinnamon
1/4 tsp. kosher salt

**Can use Apple Pie Spice

Set an oven rack in the lowest position and heat oven to 375. Place the pie plate on a foil-lined baking sheet. In a food processor, pulse the butter, 3/4 cup of the flour, and 1/4 cup of the sugar until large clumps appear. Transfer to a bowl and refrigerate until ready to use. In a large bowl, toss the apples, ginger, cinnamon, salt and the remaining 1/2 cup sugar and 1 Tbsp. of flour. Transfer the apple mixture to the crust, sprinkle with the crumb topping, and bake until the top is golden and the apples are tender, about 55 to 60 minutes. Serve warm or at room temperature.