Categories: Apples, Dessert, Pie
Ingredients
- 1 basic flaky pie pastry (9 1/2 inch deep dish uncooked and refrigerated)
- 7 cups peeled cored and thinly sliced golden delicious apples
- 1/3 cup granulated sugar, plus
- 1 tablespoon granulated sugar
- 1 lemon, juice of
- 1 lemon, zest of
- 1/4 teaspoon ground nutmeg
- 1 1/2 tablespoons cornstarch
- Oatmeal Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup rolled oat (old-fashioned or quick-cooking)
- 2/3 cup firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/4-inch pieces
Directions
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Combine apples, 1/3 cup sugar, lemon juice and zest in a large mixing bowl.
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Mix well; set aside for 10 minutes.
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Preheat oven to 400°.
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In a smaller bowl, mix 1 tablespoon sugar, nutmeg, and cornstarch; add to apple mixture and stir well.
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Turn the filling into the chilled pie shell; smooth filling with your hands to even out.
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Place pie on the center rack in oven; bake 30 minutes.
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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.
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Scatter the butter over the top; pulse repeatedly until mixture resembles fine crumbs.
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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.
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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.
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Tamp them down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces forward.
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Place a foil-lined baking sheet onto the rack below to catch any spills.
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Bake about 30-35 more minutes or until the top is dark golden brown and the juices bubble thickly at the edge.
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May need to cover the pie with loosely tented foil during the last 15 minutes to prevent over-browning.
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Place pie of a wire rack and let cool for at least 1 hour before serving.