Deep Dish Apple Pie

The original recipe had a super sweet filling and crumb topping. I recently altered the
recipe, borrowing the topping from Alice Medrich's No-Peel Apple Crisp.

Makes one 9- to 10-inch pie

For the crust:

• 1/2cup butter, extremely cold and cut into cubes
• 1cup all purpose or white whole-wheat flour
• 1/2teaspoon kosher salt
• 1/4cup ice water

1. Put the butter, flour, and salt in the food processor. Pulse until the mixture forms small pebbles. Add water, 1 tablespoon at a time, pulsing a couple of times after each tablespoon. Continue to add water until the dough just starts to gather into a large ball. Remove the dough, form it into a disk, wrap it in plastic wrap, and place in the refrigerator for at least 30 minutes.

For the pie filling:

• 6large apples (I like Granny Smith, Honeycrisp, and Fuji)
• 1/2cup light brown sugar
• 1teaspoon cinnamon
• 1/2teaspoon nutmeg
• 2tablespoons all-purpose flour
• 1/4teaspoon kosher salt
• For The Topping
• tablespoons 4 tablespoons butter, melted
• 1/2cup all-purpose flour
• 1/2cup rolled oats
• 1/2cup light brown sugar
• 1/2teaspoon cinnamon
• 1/4teaspoon nutmeg
• 1/8teaspoon kosher salt
• 1cup chopped, toasted walnuts
• 1/4 to 1/2cups turbinado sugar, optional

1. Peel and slice apples 1/4-inch thick. Place in a large bowl. Add sugars, spices, flour and salt. Toss till thoroughly blended.
2. Remove pie crust from refrigerator. Roll out dough on a lightly-floured surface into a circle about 12 inches across. Place crust into a 9- or 10-inch pie pan with at least 1-inch high sides (higher is better, but use what you have). Crimp the edges if you're feeling fancy. Place the pie crust onto a large cookie sheet (Trust me on this one.) and pile the apples and spices into the crust—you will have a fairly tall mountain of apples.
3. Preheat oven to 400° F. Make the topping: Combine all the topping ingredients (except the turbinado sugar, if using) in a bowl and mix well. Pile over apples, covering them as completely as possible. Sprinkle the topping with the turbinado sugar, if using.
4. Place cookie sheet with pie on top into oven and bake for 10 minutes. Reduce heat to 350° F, and bake for 1 hour to 75 minutes, until the topping is well-browned. Let cool on a wire rack before serving.

https://food52.com/recipes/24772-open-faced-deep-dish-apple-pie