Ingredients:

  • 1 (9-inch) refrigerated pie crust, about 240 g
  • 6 medium apples (about 900 g), peeled, cored, and sliced ¼ inch thick
  • 1 tablespoon (15 ml) fresh lemon juice
  • ⅓ cup (65 g) granulated sugar
  • 2 tablespoons (16 g) all-purpose flour
  • 1 teaspoon (2 g) ground cinnamon
  • ¼ teaspoon (0.6 g) ground nutmeg
  • ⅛ teaspoon (0.7 g) fine salt
  • 1 teaspoon (5 ml) vanilla extract
  • ¾ cup (95 g) all-purpose flour
  • ¾ cup (75 g) old-fashioned rolled oats
  • ½ cup (110 g) packed light brown sugar
  • ½ teaspoon (1 g) ground cinnamon
  • ¼ teaspoon (1.5 g) fine salt
  • ½ cup (113 g) cold unsalted butter, cut into small cubes

Instructions:

  1. Preheat the oven to 375°F (190°C) with the rack in the center. Place a rimmed baking sheet on the rack while it heats.
  2. Press the pie crust into a 9-inch pie plate, trim the edges, and crimp if desired. Refrigerate for 15 minutes.
  3. In a large bowl, combine the sliced apples and lemon juice.
  4. Add the granulated sugar, 2 tablespoons flour, 1 teaspoon cinnamon, nutmeg, ⅛ teaspoon salt, and vanilla to the apples. Toss until every slice is evenly coated with no dry flour pockets.
  5. In a medium bowl, whisk together ¾ cup flour, rolled oats, light brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt.
  6. Add the cold butter cubes to the crumble mixture. Rub in with fingertips or a pastry blender until the mixture looks like wet sand with pea-sized clumps. Stop when there are no dry patches of flour.
  7. Spread the apple filling into the chilled crust, mounding it slightly in the center.
  8. Scatter the crumble evenly over the apples, all the way to the edges.
  9. Set the pie plate on the hot baking sheet and bake for 50 to 60 minutes. The pie is done when the topping is deep golden brown and smells nutty, the filling bubbles thickly around the edges, and a paring knife slides through the apples with little resistance. If the topping darkens faster than the filling cooks, loosely tent it with foil for the remaining time.
  10. Transfer the pie to a wire rack and cool for at least 1 hour before slicing.