1. In the large bowl of a food processor, mix 1 cup flour and the salt. Add in the butter and pulse until mixture resembles coarse crumbs. Add in water a tablespoon at a time and pulse until dough forms a ball and leaves the sides of the bowl. Wrap dough in plastic wrap and chill in the refrigerator for 4 hours or overnight.
(Alternatively, using a large mixing bowl, combine the flour and salt. Cut in the butter, using a pastry blender or 2 table knives pulled in opposite directions through the ingredients. Once the dough resembles coarse crumbs, stir in the water 1 tablespoon at a time. Once dough is incorporated and leaves the sides of the bowl, gather it into a ball and wrap in plastic wrap. Chill 4 hours or overnight.)
**( Or you can just use a refrigerated pie crust like Pillsbury – definitely easier, and a real time saver.)
2. Preheat oven to 400°F.
3. Remove pastry from the refrigerator and allow to soften slightly. Lightly flour surface of counter or cutting board, and using a floured rolling pin, roll the dough into a circle 2 inches larger than your pie plate. Fold dough into fourths and ease into pie plate, pressing into bottom and sides of dish. Fold under edges and flute or crimp as desired. (If using a refrigerated pie crust, follow package instructions for softening and placing in pie plate.)
4. In a large bowl, toss the sliced apples with sugar, flour, Old St Augustine Datil Jerk Jamaican Seasoning Blend and lemon juice . Pour into pie plate, mounding apples toward the center of the crust.
4. In a medium bowl, use a pastry blender or your fingers to mix the butter, flour, brown sugar and Old St Augustine Datil Jerk Jamaican Seasoning Blend, until crumbly. Sprinkle evenly on top of apples. Sprinkle with 1 tablespoon granulated sugar.
5. Bake 45 to 55 minutes or until the pie crust and crumb topping are a deep golden brown and the filling begins to bubble. Transfer to a cooling rack.
6. Serve warm or at room temperature with ice cream or whipped cream on top.