Mountain Rose Apple Pie
Courtesy Rebecca Masson
Makes a 9-inch pie
CRUST 1½ cups all-purpose flour 1 tablespoon granulated
sugar ½ teaspoon kosher salt 1½ sticks unsalted butter,
cubed and chilled ¼ cup ice water 2 teaspoons distilled white
vinegar
TOPPING 1½ cups all-purpose flour 1 cup old-fashioned rolled oats 1 cup packed dark brown sugar Pinch kosher salt 2 sticks cold unsalted butter, cubed
FILLING 3 pounds Mountain Rose or Granny Smith apples, peeled, cored and cut into
1⁄3-inch-thick wedges 3 tablespoons all-purpose
flour 1½ tablespoons fresh lemon
juice 1½ teaspoons ground cinnamon ½ teaspoon ground cloves ½ teaspoon freshly grated
nutmeg ½ teaspoon kosher salt
To make the crust, pulse the flour with the granulated sugar and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining. Sprinkle the ice water and vinegar on top and pulse until evenly moistened. Turn the dough out onto a work surface, gather up any crumbs and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
Preheat the oven to 400 degrees. On a floured work surface, roll out the dough to a 14-inch round, a scant 1/4-inch thick. Ease the dough into a 9-inch deep-dish glass pie plate and trim the overhang to 2 inches. Fold the overhanging dough under itself to form a ½-inch-high rim; crimp decoratively. Freeze the crust for 15 minutes.
Meanwhile, make the topping: In a stand mixer fitted with the paddle, mix the flour with the oats, brown sugar and salt at low speed. With the machine at medium speed, gradually beat in the butter. Transfer to a bowl and press into clumps. Cover and refrigerate until firm, about 15 minutes.
To make the filling: In a large bowl, toss the apples with the flour, lemon juice, cinnamon, cloves, nutmeg and salt. Spread the apple mixture in the crust and set the pie on a large rimmed baking sheet. Bake the pie for about 25 minutes, until the crust is just starting to brown.
Remove the pie from the oven and gently pack the crumb topping onto the apples. Bake for 30 minutes longer, until the topping is golden and the pie is just starting to bubble. Let cool completely on a rack before serving.