Preheat the oven to 375˚F, placing one rack at the bottom and another in the center. On a lightly floured surface, roll the chilled dough into a 12-inch round. Lay it into a 9-inch pie dish, folding any overhang under and crimping the edges decoratively.

Peel, core, and slice the apples into 1/4-inch thick pieces, aiming for about 7 cups. Transfer to a large bowl and sprinkle with cinnamon, mixing until evenly coated.

In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute, whisking constantly. Add the water and granulated sugar, bring to a boil, then lower the heat and simmer for 3 minutes while whisking frequently. Remove from heat and pour the warm sauce over the apples, stirring to coat. Spread the apple mixture evenly over the pie crust.

For the crumb topping, combine flour, brown sugar, granulated sugar, cinnamon, and salt in a mixing bowl. Add softened butter and work it in with your hands until the mixture forms coarse crumbs. Stir in the chopped pecans. Distribute the topping evenly over the apples.

Bake the pie uncovered for 50 to 60 minutes, or until the internal temperature reaches 175˚F. To prevent spills, place a sheet of foil on the lower rack. If the crumb topping darkens too quickly, tent with foil. Remove the pie from the oven and let it rest for 1 hour before slicing to allow the filling to firm up.