Dutch Apple Crumb Pie

Ingredients

• 1 chilled 9-inch all-butter pie crust, unbaked
• 2 1/2 pounds Granny Smith apples (about 6 medium)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon fresh lemon juice
• 1 cup all-purpose flour
• 3/4 cup packed dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 10 tablespoons cold unsalted butter, cut into cubes

Before you cook

• Roll the crust into a 9-inch pie plate, crimp the edge, and chill it for thirty minutes.
• Peel, core, and slice the apples about 1/4 inch thick.
• Cut the butter for the topping into small cubes and keep it cold.

Steps

1. Heat the oven to 400 degrees Fahrenheit with a rack in the lower third.
2. Toss the apple slices with the granulated sugar, cornstarch, cinnamon, salt, and lemon juice until every slice is coated.
3. Stir the flour, brown sugar, cinnamon, and salt together in a separate bowl.
4. Add the cold butter cubes and work them in with your fingers until the mixture holds together in clumps ranging from pea-sized to marble-sized.
5. Turn the apples into the chilled crust and press them into an even mound.
6. Scatter the crumb topping over the fruit in thick clusters, covering the apples completely to the edge of the crust.
7. Set the pie on a rimmed baking sheet and bake for 20 minutes.
8. Reduce the heat to 350 degrees and bake for another 45 to 55 minutes, until the topping is deep brown and the juices bubble at the edges.
9. Tent the pie loosely with foil if the crumb browns before the apples are tender.
10. Cool the pie on a rack for at least three hours before cutting.