Crumb-Topped Apple Pie


1, 9-10 inch pie dough, purchased or homemade*

3 pounds apples, cored and sliced into 1/4-inch thick pieces

2 tbsp. flour 

1 1/2 tsp. cinnamon

1/4 tsp. cloves

2 tsp. lemon zest

1 tbsp. lemon juice

Streusel Topping

1/2 cup packed light brown sugar

1/3 cup granulated sugar

1/2 cup old fashioned rolled oats

1/2 cup whole wheat flour

1 tsp. cinnamon

1/2 tsp. salt

1 stick unsalted butter


Roll out pie dough into a 14-inch circle and gently lower it into a 9-inch pie plate, pushing it gently into place. Decoratively crimp ends, if desired.  Place in refrigerator until needed.

Place sliced apples into a large bowl and toss with flour, cinnamon, cloves, lemon zest and lemon juice. Set aside. 

Whisk together brown sugar, granulated sugar, oats, whole-wheat flour, cinnamon, and salt in a large, deep bowl.  Cut butter into 1-inch pieces and scatter over ingredients in bowl.  Using your fingers (or a pastry blender), rub or work butter into dry ingredients until mixture is mealy.   Set aside.

Preheat oven to 350 degrees.

Remove pie plate from refrigerator and turn apple mixture into crust. Crumble streusel evenly over apples and set pie plate onto a baking sheet. Slide baking sheet into the center rack in oven and bake for 25 minutes.  Reduce oven temperature to 325 degrees and bake for an additional 35-45 minutes, or until crust is golden brown and filling is bubbly.

*Pie Dough

Place 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, and 3/4 teaspoon salt into the bowl of a food processor. Pulse machine to combine.  Cut 1 stick of unsalted butter into 16 pieces and scatter pieces over flour mixture in processor. Pulse machine until pea-size chunks form.  Continue pulsing machine while drizzling 4-6 tbsp ice water through food chute. Continue to pulse machine until dough just begins to come together. (It should still be in pieces- don’t let it form a ball.) Turn dough pieces out onto a lightly floured countertop and gather dough together with your hands to form a ball. Flatten ball, and wrap disc in plastic wrap.  Refrigerate for at least 30 minutes, or overnight.  Roll dough out into a 16-inch circle on a lightly floured countertop. Follow directions above for lining pie dish, filling, and baking.