6Granny Smith or baking apples3lbs, peeled and sliced
1/2cupgranulated sugar(100g)
3tablespoonsall purpose flour(25g)
1/2teaspoonapple pie spice or cinnamon
Crumble Topping
3/4cuprolled or large flake oats(55g)
1/4cupall purpose flour(33g)
1/4cupbrown sugar(45g) packed
1/4cupcold buttercut into cubes
Instructions
Pie Crust
Add flour, salt and sugar to a food processor. Pulse to combine.
Add butter cubes, and pulse until the largest pieces of butter are about the size of a pea.
Add the cold water, and pulse until the dough comes together. It should not be wet or sticky.
Shape into a disc, wrap in plastic wrap and refrigerate for at least 1 hour (can be refrigerated up to several days).
When ready to prepare your pie, roll out dough on a lightly floured surface, roughly two inches larger than the pie you are using. Trim and crimp as desired and refrigerate until ready to fill.
Apple Filling
Combine apple slices, sugar, flour and apple pie spice in a medium bowl.
Spread into prepared pie crust.
Crumble Topping
In a medium bowl, combine oats, flour and brown sugar.
Add butter cubes and use a pastry cutter or fork to cut in butter until mixture resembles oatmeal cookie dough -- it should stick together when you press it.
Crumble over apples in pie crust.
Bake at 375 degrees F for 30 minutes or until crust and topping is golden. Cover with foil and continue baking for 40-50 more minutes, until apples are juicy and bubbling at the edges.
Let cool for 1-2 hours before slicing. Refrigerate leftovers up to 3-4 days.