You'll need one crust for the bottom of this pie. Try this Better Batter recipe for Perfect Pie Crust either cut in half or save the other half for a different recipe...or make two of these pies! The photo above is the pie just before I slid it into the oven to be baked.
For the pie crust and filling:
For the crumble topping:
- One unbaked pie crust, fitted to a 9-inch deep dish pie plate, edges crimped
- 6-7 medium-large sweet/tart apples, peeled and cored, sliced 1/4-inch thick (I use Honeycrisp apples)
- 1/4 c light brown sugar
- 1/4 c Better Batter All-Purpose Flour
- 1 Tbl fresh lemon juice
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Pinch of salt
Prepare the pie crust.
Following a recipe of your choosing, or the Better Batter Perfect Pie Crust recipe linked above, prepare the unbaked pie crust, gently pressing it into the deep dish pie pan. Use a fork to carefully "dock" or poke some holes on the bottom and sides of the unbaked crust. Refrigerate formed crust while making the filling.
Preheat the oven to 375 degrees. Line a rimmed baking sheet with a layer of parchment paper or foil. Set aside.
Make the apple filling.
In a large bowl, add the sliced apples. Add brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Stir carefully with a large spatula, spoon, or your hands to coat the apples with the dry ingredients. Set aside.
Mix the crumb topping.
In a medium bowl, mix together flour, brown sugar, cinnamon, and salt. Drizzle in melted butter and mix well with a fork until the mixture is crumbly and the texture of moist sand.
Fill and bake.
Fill the prepared crust with apple mixture, transferring just the apple filling not any of the thin liquid which may have formed in the bottom of the bowl. Top the apple filling the the crumb mixture. Bake 45-55 minutes or until the filling is hot and ubbling and the crust is evenly browned. Watch closely after 30 minutes of baking to see if the crust is browning too quickly. Loosely cover with foil to prevent over-browning.
Cool and slice for serving.
Remove the baked pie from the oven and cool completely on a wire rack before serving.
Adapted from Mel's Kitchen Cafe