Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (2 sticks/226g) unsalted butter, very cold and cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water, plus more if needed
  • 6-8 medium apples (about 3 pounds/1.36kg), such as Granny Smith, Honeycrisp, or a mix, peeled, cored, and sliced
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons (30ml) lemon juice
  • 1 teaspoon (5ml) ground cinnamon
  • 1/2 teaspoon (2.5ml) ground nutmeg
  • 1/4 teaspoon (1.25ml) ground allspice
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (50g) rolled oats (not instant)
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 teaspoon (2.5ml) ground cinnamon
  • 1/4 teaspoon (1.25ml) salt
  • 1/2 cup (1 stick/113g) unsalted butter, cold and cut into small pieces
  • 1 large egg
  • 1 tablespoon (15ml) milk or water
  • Turbinado Sugar (Optional)

Instructions:

  1. Make the Pie Dough: Combine flour and salt in a food processor or large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Apple Filling: In a large bowl, combine sliced apples, sugar, flour, lemon juice, and spices. Toss gently to coat.
  3. Make the Crumble Topping: In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture is crumbly.
  4. Assemble the Pie: Preheat oven to 375°F (190°C). Roll out the pie dough on a lightly floured surface into a rectangle slightly larger than your baking pan. Carefully transfer the dough to the baking pan (consider lining the pan with parchment paper for easy removal). Trim and crimp the edges of the dough. Pour the apple filling into the prepared crust. Sprinkle the crumble topping evenly over the filling.
  5. Bake the Pie: Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, cover the edges with foil. Let the pie cool completely on a wire rack before slicing and serving.
  6. (Optional) Egg Wash & Sugar: Before baking, brush the crust with egg wash and sprinkle turbinado sugar over the crumble for a beautiful finish.