Ingredients
- For the Pie Filling:
- 6 cups apples, peeled, cored, and sliced (about 6-8 medium apples; a mix of sweet and tart apples works best)
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 3-4 tablespoons ice water
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
For the Pie Crust:
For the Streusel Topping:
Instructions
- Prepare the Pie Crust: In a mixing bowl, combine 1 1/2 cups flour and 1/2 teaspoon salt.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- Stir in the ice water, a tablespoon at a time, until the dough comes together.
- Form the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare the Apple Filling: In a large bowl, toss the sliced apples with granulated sugar, lemon juice, cinnamon, nutmeg, salt, and flour until well combined. Set aside.
- Roll Out the Dough: On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie pan. Transfer the rolled dough to the pie pan, trimming any excess hanging over the edges.
- Add the Apple Filling: Pour the apple filling into the prepared pie crust, spreading it evenly.
- Make the Streusel Topping: In a medium bowl, combine 1 cup flour, rolled oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture is crumbly.
- Top the Pie: Sprinkle the streusel topping evenly over the apple filling.
- Bake the Pie: Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the apples are tender and the topping is golden brown.
- Cool and Serve: Allow the pie to cool slightly before slicing. Serve warm or at room temperature, preferably with a scoop of vanilla ice cream.