Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When dough cycle is complete, continue with next step.
Prepare streusel topping: Add brown sugar, flour and cinnamon to small bowl; stir with fork to combine. Add softened butter, stir until fully incorporated; set aside.
Preheat oven to 400°F.
Generously grease two 10-inch pie plates, set aside. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 pieces. Roll one piece into a 12-inch circle to fit a 10-inch pie plate. Press into the pie plate; flute edges. Repeat with second dough.
Pour your favorite prepared pie filling into shells. Crumble topping over pie filling.
Bake for 15 minutes. Reduce oven temperature to 325°F, and bake additional 20 to 25 minutes. Serve warm or cold.