Difficulty: Easy
Bake time: 45-50 minutes
Preparation time: 30 minutes hands-on time; plus chilling and setting time

1. For the crust, mix the flour and salt in a medium bowl. Using a pastry cutter, work in the butter until the mixture forms pea-size pieces. Stir in the ice water, using more water if the dough seems too dry. With your hands, bring the dough together into a ball, then press into a flat disk. Wrap in plastic and refrigerate for at least 2 hours.
2. For the crumble, place the flour, both sugars, salt, and cinnamon in a medium bowl. Stir in the melted butter until a crumbly topping forms. Cover and refrigerate till ready to use. 
3. Place the dough on a floured work surface and roll it into a rough circle, about 12 inches in diameter. Transfer the dough to a 9-inch pie tin. Trim off any excess, so you’re left with about ½-inch overhang. Fold the overhanging dough in, then press together to make a fluted crust. Put the pie tin in the freezer for 5-10 minutes, to set up.
4. Preheat your oven to 375 degrees. Take the pie crust out of the freezer. Add the jar of filling in an even layer, then sprinkle the crumb topping over top. Place it on a cookie sheet and bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Remove the pie from the oven and let cool for 3-4 hours before serving, so the filling can set.