Golden Delicious Apple Pie with Oatmeal Crumb Topping

By OralW

Ingredients

• FILLING:
• 1 each basic flaky pie pastry, single crust,
• refrigerated
• 7 cups golden delicious apple -- peeled, cored, and thinly sliced
• 1/3 cup+1 tbl spoon granulated sugar
• 1 each lemon -- juice and zest
• 1/4 teaspoon ground nutmeg
• 1 1/2 tablespoons cornstarch
• OATMEAL CRUMB TOPPING:
• 1 cup all-purpose flour
• 1/2 cup rolled oats (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 unsalted butter (1 stick) -- cold, cut into 1/4" pieces

Details

Servings 10

Preparation

Step 1

If you haven't already, prepare the pastry and refrigerate until firm
enough to roll, about 1 hour.

On a sheet of lightly floured waxed paper, roll the pastry into a 13"
circle with a floured rolling pin. Invert the pastry over a 9 1/2"
deep-dish pie pan, center and peel off the paper. Gently tuck the pastry
into the pan, without stretching it, and sculpt the edge into an
upstanding ridge. Place in the freezer for 15 minutes.

Combine the apples, 1/3 cup of the granulated sugar, and the lemon juice
and zest in a large bowl. Mix well, then set aside for 10 minutes. Preheat
the oven to 400 degrees.

In a small bowl, mix the remaining 1 tablespoon sugar with the nutmeg and
cornstarch. Add the mixture to the apples and stir the fruit well. Turn
the filling into the chilled pie shell and smooth with your hands to even
it out. Place the pie on the center oven rack and bake for 30 minutes.

Meanwhile, make the crumb topping. Put the flour, oats, brown sugar,
cinnamon, and salt in a food processor and pulse several times to mix.
Scatter the butter over the top. Pulse repeatedly until the mixture
resembles fine crumbs into a large bowl and rub them between your fingers
until you have large, buttery crumbs. Refrigerate until ready to use.

Remove the pie from the oven and reduce the temperature to 375 degrees.
Carefully dump the crumbs in the center of the pie, spreading them over
the surface with your hands. Tamp them down lightly. Return the pie to
the oven, placing it so that the part that faced the back of the oven now
faces forward. Just in case, slide a large aluminum foil-lined baking
sheet onto the rack below to catch any spills. Bake until the top is dark
golden brown and the juices bubble thickly at the edge, 30 to 35 minutes.
If necessary, cover the pie with loosely tented foil during the last 15
minutes of baking to keep the top from browning too much.

Transfer the pie to a wire rack and let cool for at least 1 hour before
serving.