6-8med-lg Honeycrisp apples cored, peeled, thinly sliced
1Tfreshly squeezed lemon juice
1/4 cwater
2/3cdark brown sugar
2Tcornstarch
1 1/2 tcinnamon
1/2tnutmeg
1/4t`Kosher salt
Crumb Topping
1/2 cunsalted butter, melted and slightly cooled
1/3cdark brown sugar
1/3cgranulated sugar
3/4tcinnamon
1/4tnutmeg
1-3/4cCAKE flour
Instructions
Pie Crust
Use a prepared pie crust on make your own. Link is provided in the post for the Ultimate All-Butter Pie Crust.-highly recommended!
Pie Filling
Peel, core and thinly slice 6-8 medium/large Honeycrisp apples. Toss with the lemon juice and place in saucepan with 1/4 cup of water. Simmer to the point where apples soften, approximately 8-10 minutes.
Whisk together the sugar, cornstarch, spices and salt. Add to the saucepan , stirring to coat the apples, and simmer for another 3-5 minutes until thickened. Allow to cool a while before placing in pie crust.
Crumb Topping
Melt the unsalted butter in the microwave. Allow it to cool slightly.
In a separate bowl, whisk together the sugars and spices.
Whisk in the cooled butter. Sprinkle in the CAKE flour. (Do NOT use AP flour! ) Using a rubber spatula, combine mixture until no streaks of flour are seen. Chill in freezer for about 5-10 minutes to make it easier to crumble between your fingers.
The Pie
Brush a beaten EGG WHITE onto bottom and sides. Allow pie shell to chill in fridge for a few minutes to set the egg whites and to firm up the crust. Pour slightly cooled filling into pie crust sitting on pan preheated in the oven.
Place crumbles on top of filling, starting around the edges of the crust first. Fill in center and any visible gaps. There's plenty of crumble so just layer it on!
Bake pie in preheated 375°F oven for about 45 minutes.
Cool before slicing. It can be warmed up in microwave. Don't forget the scoop of vanilla ice cream!