Bake for 30 minutes and then lightly cover with foil and rotate the pan. (Poke the center of the pie to make sure the apples are soft all of the way through). Bake at 450☏ for 15 minutes, reduce heat to 350☏ and bake an additional 45-55 minutes. Place pie pan on a cookie sheet (they tend to drip over if really full, this will save your oven). Toss to coat the slices as much as possible. Top apple slices with topping and pat it down over the apples. Peel, halve, and core your apples and cut them into thin (scant 1/4-inch) slices, adding them right to the big bowl. Reduce the heat to 350 degrees F and continue baking for another 30 minutes, covering the crust edges with foil or a pie crust shield ( affiliate link) after the first 20 minutes if necessary. Fill the pie crust with the apple mixture and sprinkle evenly with the crumble topping. Make filling: Combine sugars, salt, and spices in your absolutely largest bowl. Bake the pie at 400 degrees F for 20 minutes. Flute the edges of the pie by pressing your index finger on one hand, in between your index finger and thumb on the other hand. Break apart the chilled crumb dough into small pieces and scatter over the top of the pie. Preheat the oven to 400 degrees Follow the pie crust instructions for thawing, and place crust over a 9 inch ungreased pie pan. Scoop the cooled apple filling into the chilled crust.Refrigerate until dough is firm enough to crumble, at least 30 minutes. Mix all topping ingredients in a small bowl with a fork or your hands (you can also use a handheld mixer, but it’s not necessary.On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Work with fingers until large clumps form freeze.
This pre-cooking method ensures that they’ll be nice and tender in the pie without overbaking the crust or topping. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. assorted sweet-tart apples (such as Granny Smith or Honeycrisp) cored, peeled, and sliced ½ thick 2 tbsp. Place all the filling ingredients in a large (4 quart) pot over medium low heat and cook, stirring frequently, until the natural juices release from the apples and they cook down by about 1/3.Roll out the flaky crust and place it in the pie dish.
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