The pie crust I linked to in this recipe makes two crusts. Just make the full batch, and freeze half for a rainy day.
For the pie:
- 1 single pie crust
- 3 pounds (8 cups, about 6-8 whole) apples, peeled, cored and thinly sliced
- 1/2 cup (100 g) sugar
- 1/4 cup (35g) flour
- 2 teaspoons lemon juice
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
For the topping:
- 3/4 cup (110 g) all-purpose flour
- 1/3 cup (40g) pecan pieces, chopped
- 3 tablespoons (35g) brown sugar
- 3 tablespoons (44g) granulated sugar
- 1/4 teaspoon cinnamon
- Pinch of salt
- 5 tablespoons butter, melted
1 Heat oven to 375°F.
2 Roll out the crust: On a surface sprinkled with flour, using a floured rolling pin, roll pastry dough into a circle 2 inches larger than a 9-inch pie plate.
Fold the pastry over the rolling pin, lift it up and place it in the pie plate. Gently press the pastry into the bottom and sides of the pie plate.
Fold and crimp the pie dough around the rim of the pie plate. Transfer it to the refrigerator.
2 Make the topping: In a small bowl, combine flour, pecans, brown sugar, granulated sugar, cinnamon, and salt. Pour melted butter over the bowl in a circular motion and toss with a fork.
3 Make the filling: In a large bowl, combine apples, sugar, flour, lemon juice, cinnamon, nutmeg, and clove and toss with your hands.
4 Assemble and bake the pie: Retrieve the pie crust from the refrigerator. Pour the apples into the pie plate, arrange them a bit so they fit, then sprinkle the apples with the crumble topping.
Place in oven to cook at 375°F for 55 min. If it looks like the edges of the pie are getting too browned, cover them with an aluminum foil strip.
5 Serve: Let the pie cool on a cooling rack for about 30 minutes. Then slice and top with freshly whipped cream or vanilla ice cream and caramel.