Ingredients
Method
Crust
- For crust blend flour, sugar, salt and in a mixing bowl.
- Cut in lard and butter with a pastry blender until mixture forms pea-sized crumbs.
- With a fork, stir in 4 tablespoons of water and vinegar or lemon juice until dough holds together, adding additional 1 tablespoon of water, if needed.
- Divide dough into 2 disks. Wrap and chill 1 dough disk for another use. Roll remaining dough on a lightly floured board to fit a 9 to 10-inch pie pan.
- Fit dough into pan, trim and crimp edges. Chill crust while preparing filling and topping.
Filling
- In large bowl, toss apples with lemon juice, sugar, brown sugar and salt.
- Melt butter in large skillet, over medium heat. Add apples and stir to coat with butter. Cook apples, stirring occasionally, for about 10 minutes or until crisp tender and liquid in pan is syrupy.
- Transfer apples to a bowl or sheet pan and cool completely.
Crispy Crumb Topping
- In a medium bowl, mix oats, panko, almonds, brown sugar, flour, cinnamon and nutmeg.
- Cut in the butter with your fingers or a pastry blender forming crumb clumps.
Pie Assembly
- Heat oven to 425F.
- Pour cooled apple filling into chilled crust spreading evenly.
- Sprinkle crisp topping evenly over apples.
- Place pie on a baking sheet. Bake pie for 10 minutes.
- Reduce oven temperature to 375F and bake 25 to 30 minutes or until filling bubbles and crust is golden brown.
- Cool to room temperature or serve slightly warm.
Notes
Nuts: you can use any you like in place of the almonds. You can also leave the nuts out completely but you will sacrifice some crunch.
Crust: feel free to use your favorite homemade or store-bought pie dough. It will be just as delicious.
