Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 teaspoon (3g) Fine sea salt
  • 1 tablespoon (12g) Granulated sugar
  • 0.5 cup (113g) Unsalted butter, cold and cubed
  • 4 tablespoons (60ml) Ice water
  • 7 cups (1kg) Tart apples, peeled, cored, and sliced 1/4 inch thick
  • 0.5 cup (100g) Granulated sugar
  • 0.25 cup (50g) Light brown sugar, packed
  • 2 tablespoons (15g) All-purpose flour
  • 1 teaspoon (2g) Ground cinnamon
  • 0.25 teaspoon (0.5g) Ground nutmeg
  • 1 tablespoon (15ml) Lemon juice
  • 1 cup (125g) All-purpose flour
  • 0.5 cup (45g) Old-fashioned rolled oats
  • 0.5 cup (100g) Light brown sugar, packed
  • 0.5 cup (113g) Unsalted butter, cold and cubed
  • 0.5 teaspoon (1g) Ground cinnamon
  • 0.25 teaspoon (1.5g) Salt

Instructions:

  1. Prepare the Crust: Pulse flour, salt, sugar, and cold butter in a food processor or use a pastry cutter until it resembles coarse crumbs. Add ice water gradually until the dough holds together. Wrap in plastic and chill for at least 30 minutes.
  2. Preheat & Prep: Set oven to 375°F (190°C). Roll out the chilled dough on a floured surface to a 12-inch circle and fit it into a 9-inch deep-dish pie plate. Crimp the edges.
  3. Macerate the Apples: In a large bowl, toss sliced apples with lemon juice, granulated sugar, brown sugar, flour, cinnamon, and nutmeg. Let sit for 10 minutes.
  4. Construct the Streusel: In a separate bowl, combine flour, oats, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter until large, clumpy crumbs form.
  5. Assemble the Pie: Pile the apple mixture into the prepared crust, mounding them slightly in the center. Sprinkle the streusel topping generously over the top until no apples are visible.
  6. Bake: Place the pie on a baking sheet to catch drips. Bake for 50–60 minutes until the filling is bubbling and the topping is golden brown.
  7. Cool: Allow the pie to cool for at least 2 hours to ensure the filling sets properly before slicing.