A delightful twist on the classic apple pie, featuring a crumbly topping and a hint of cinnamon.
In a mixing bowl, combine the flour and salt for the crust.
Ensure the butter is cold to achieve a flaky crust.
Cut the cold butter into the flour mixture using a pastry blender until it resembles coarse crumbs.
Work quickly to prevent the butter from melting.
Gradually add ice-cold water, mixing until the dough comes together.
Add water a tablespoon at a time to avoid overhydrating the dough.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Chilling the dough helps prevent shrinkage during baking.
Preheat the oven to 400°F (200°C).
Ensure the oven is fully preheated for even baking.
Roll out the chilled dough on a floured surface and fit it into a pie pan.
Roll the dough evenly to avoid thin spots.
Trim the edges and create a decorative edge for the crust.
Use a fork or your fingers to crimp the edges for a classic look.
In a bowl, mix the sliced apples with cinnamon, nutmeg, and sugar for the filling.
Toss the apples gently to coat them evenly with the spices.
Spoon the apple mixture into the prepared crust.
Arrange the apples evenly for consistent baking.
Combine the brown sugar, flour, and softened butter for the topping in a bowl.
Mix until the topping resembles coarse crumbs.
Sprinkle the crumble topping evenly over the apples.
Cover the apples completely for a uniform topping.
Bake the pie in the preheated oven for 35 minutes or until the topping is golden and the filling is bubbly.
Check the pie halfway through and cover with foil if the crust browns too quickly.
Let the pie cool slightly before serving.
Cooling allows the filling to set for cleaner slices.
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