• Preheat oven to 400° F.

Make the Crust

• Whisk oil and milk together in small bowl.
• Sift together flour and salt in a medium mixing bowl.
• Using a metal spoon, add the wet mixture to the dry mixture a few spoonfuls at a time and mix. Do not rush this step. The mixture will become crumbly and you may need to scrape dough off your spoon every so often. After all of the liquid has been added, use your hands to knead the dough until it all comes together. If the dough is too dry and crumbly, add a little more oil. If it's too wet or oily, add a bit of flour.
• Roll out the dough to 1/4" thick and line your pie dish. Cover and leave to rest in refrigerator until ready to use.

Make the Crumb Topping

• Sift together flour and sugar. Cut in margarine until crumbly. Set aside.

Make the Pie

• Sift together sugar, flour, cinnamon, nutmeg, and salt. Set aside.
• Peel and core the apples, then cut into chunks about 1/4" thick. Toss with half the lemon juice about halfway through your apples to prevent browning, and add the rest of the lemon juice when all of the apples are peeled. Add almond extract and stir to combine.
• Combine apples with dry mixture and mix to coat. Pour apple mixture into prepared pie crust. Top with crumb topping, making sure to get topping evenly spread all the way out to the edges.
• Bake at 400° for 40 minutes. Remove pie from oven and cover the edges with aluminum foil to prevent burning. Return to the oven for another 10-15 minutes. Pie is ready when a knife inserted into the center cuts easily through the cooked apples.
• Allow to cool. Serve with vanilla ice cream or whipped topping.