Ingredients
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1 basic flaky pie pastry (9 1/2 inch deep dish uncooked and refrigerated)
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7 cups peeled cored and thinly sliced golden delicious apples
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1/3 cup granulated sugar, plus
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1 tablespoon granulated sugar
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1 lemon, juice of
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1 lemon, zest of
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1/4 teaspoon ground nutmeg
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1 1/2 tablespoons cornstarch
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1 cup all-purpose flour
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1/2 cup rolled oats (old-fashioned or quick-cooking)
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2/3 cup firmly packed light brown sugar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
Instructions
- Combine apples, 1/3 cup sugar, lemon juice and zest in a large mixing bowl.
- Mix well; set aside for 10 minutes.
- Preheat oven to 400°.
- In a smaller bowl, mix 1 tablespoon sugar, nutmeg, and cornstarch; add to apple mixture and stir well.
- Turn the filling into the chilled pie shell; smooth filling with your hands to even out.
- Place pie on the center rack in oven; bake 30 minutes.
- Can make the crumb topping while pie is baking: Add flour, oats, brown sugar, cinnamon, and salt in the container of a food processor; pulse several times to mix.
- Scatter the butter over the top; pulse repeatedly until mixture resembles fine crumbs.
- Empty the crumbs into a large bowl and rub them together between your fingers until you have large, buttery crumbs; store in refrigerator until ready to use.
- Remove pie from oven and lower temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them over the surface with your hands.
- Tamp them down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces forward.
- Place a foil-lined baking sheet onto the rack below to catch any spills.
- Bake about 30-35 more minutes or until the top is dark golden brown and the juices bubble thickly at the edge.
- May need to cover the pie with loosely tented foil during the last 15 minutes to prevent over-browning.
- Place pie of a wire rack and let cool for at least 1 hour before serving.