For pie crust: In a medium bowl, whisk together 1¼ cup flour, 2 Tbsp sugar, and pinch of salt. Grate in ⅓ cup of frozen butter. Toss together to coat the butter bits in dry mix.
Work it together very quickly until the grated butter bits no larger than peas.
Drizzle in the whiskey, starting with 2 Tbsp and working up until the mixture forms a ball when squeezed together but is not tacky to the touch.
Turn pie dough onto a floured work surface. Gently work the dough until it forms a cohesive mass, and work it into a smooth 2 inch thick disc. Do this quickly, and do not let it get warm.
Wrap your dough in plastic wrap, and place in the fridge for 1 hour.
For pie filling: Peel and slice 8 baking apples and place them in a 4 quart sauté pan or soup pot. Toss together with ⅓ cup flour, ½ cup light brown sugar, 1½ tsp ground cinnamon, ½ tsp minced ginger, a pinch of salt.
On the stove, bring the mixture to a simmer to soften the apples. Stir every couple minutes. The apples will release their juice, and it will be a runny sauce at first. Continue to simmer until the sauce thickens and coats the back of a spoon.
Remove the apples to a large glass bowl, cover and refrigerate until cooled completely.
For crumble: Whisk together ⅓ cup all purpose flour, ⅓ cup rolled oats, ⅓ powdered sugar, and pinch of salt. Cut in 3 Tbsp cold butter and 1 Tbsp pumpkin purée. When the mixture is crumby, you're done. Do not over work it. Cover bowl, and place in the fridge.
Preheat the oven to 375°F.
On a floured work surface, roll out pie dough to a 13 inch round, and gently place into the pie plate, smoothing it in the bottom and sides. Cut extra pie dough from the edges, and create a design in the edge as you wish.
Cut the extra pie dough into small pieces and toss into the crumble topping mixture.
Take a piece of parchment paper large enough to fill the pie crust and crumble it into a ball. This makes it more flexible. Place inside the pie crust, and fill with pie weights.
Bake the crust for 15 minutes.
Remove crust from the oven. Remove the parchment paper and pie weights.
Pour apple pie filling into crust, and sprinkle the crumble topping over top.