Combine flour, sugar and salt in the bowl of a food processor. Pulse a few times to mix.

Add the VERY cold butter and pulse until it resembles coarse crumbs.

Add 2 tablespoons of ICE water and pulse a few times to work the water in.

Add another tablespoon of water and pulse until the dough comes together as a ball.. I always add a third tablespoon of water and pulse until the dough forms a ball. If the dough appears dry, add an additional tablespoon of water and pulse to combine.

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.

Drain about 1/2 cup of liquid from the apple pie filling.

Whisk liquid and corn starch together in a large bowl until smooth.

Add the rest of the apple pie filling to the bowl and stir gently to combine.

Set aside.

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.

Preheat oven to 425F.

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.

Gently pour in the apple pie filling.

Bake for 15 minutes.

Remove the pie from the oven and carefully spread the streusel layer over the top of the apple filling.

Reduce heat to 350F and bake the pie for an additional 25 to 30 minutes or until topping is golden brown.

Let pie cool completely before removing from the springform pan.

Serve with ice cream and caramel topping if desired.