Servings: 12

Pie Crust: subheading: Pie Crust:
2 ½ cups all-purpose flour 2 ½ cups all-purpose flour
1 ¼ tsp salt 1 ¼ tsp salt
1 ¼ cups unsalted butter, cut into 1/2-inch cubes and chilled 1 ¼ cups unsalted butter, cut into ½-inch cubes and chilled
8 Tbsp ice-cold water 8 Tbsp ice-cold water
egg white, lightly beaten egg white, lightly beaten
Filling: subheading: Filling:
2.25kg apples, peeled, cored, and sliced 1/2 inch thick 2.25kg apples, peeled, cored, and sliced ½ inch thick
100 - 150 g sugar, plus more for sprinkling 100 to 150 g sugar, plus more for sprinkling
2 Tbsp cornstarch 2 Tbsp cornstarch
½ tsp ground cinnamon ½ tsp ground cinnamon
1 tsp grated lemon zest 1 tsp grated lemon zest
2 tsp fresh lemon juice 2 tsp fresh lemon juice
Brown Butter Oat Streusel: subheading: Brown Butter Oat Streusel:
½ cup unsalted butter ½ cup unsalted butter
¾ cup all-purpose flour ¾ cup all-purpose flour
¼ cup oat flour (can substitute all-purpose or almond flour) ¼ cup oat flour (can substitute all-purpose or almond flour)
¼ cup quick oats ¼ cup quick oats
¼ cup whole oats ¼ cup whole oats
¼ cup light brown sugar, firmly packed ¼ cup light brown sugar, firmly packed
¼ cup granulated sugar ¼ cup granulated sugar

Pie Crust: subheading: Pie Crust:
The one and only secret to making a beautifully flaky, all-butter pie crust is this: keep your ingredients cold! Seriously, this is the only trick that I find makes a difference.
Combine flour and salt in a large bowl and then add the butter, tossing the cubes with a fork to coat with flour. Work the butter into the flour using a pastry blender, a stiff wire whisk, or even your hands. Ultimately, you want the crumbles of butter to be no larger than a pea. When you're done, the dough will look a bit like coarse oatmeal.
At this point, drizzle the water over the dough and stir to combine. Don't dump all the water in at once - you might not need it all! I usually end up using 6 to 7 tablespoons, but it varies every time. The goal is to use as little water as possible to get the dough to the point where it will hold together when pinched or squeezed.
Once you've added enough water, dump the dough onto a floured surface and gather together in big, shaggy mound. Squeeze the dough into a lump and start to knead. Kneading is an odd combination of folding and pushing the dough to gently schmush the ingredients together. Using the heels of your palms, press the dough away from you in a rolling motion. Use your fingers to gather the dough again, and pull the far side of the lump up and back toward you, folding it over itself. Rotate the lump of dough and repeat the process. As you continue, you will likely need to add a bit of flour to keep it from sticking to your kneading surface (and your hands). Be careful not to add too much flour - just a light dusting on the surface (or hands) to keep it manageable. You're done kneading once the dough is no longer falling apart, and is firm, smooth, and supple. This usually takes a good 10 minutes, but can certainly vary. It is by no means an exact science, and if you're new to kneading, it will likely take a bit longer as you get used to the motions. Don't give up though! I find it super relaxing and 100% worth the effort!
Divide the dough in half, and shape each into a flat disc, about one inch thick. (This just makes it easier to roll out.) Wrap each disc in plastic and refrigerate for at least an hour, or up to a day. I find it convenient to make the dough the day before, and refrigerate it overnight. This recipe makes enough dough for one double-crust pie, or two single-crust pies. If you plan to make a double-crust pie, make one disc slightly larger than the other (you'll want a bit more dough for the bottom crust than the top). If you'll just be making a single crust, the other half can be frozen to be used at a later date.
Take the dough out of the refrigerator about 10 minutes before you're ready to roll, which will allow it to warm up a bit. Dust your work surface, the top of the dough disc, and your rolling pin. (You can use a bottle of wine if you need to. I once had to use a chilled bottle of wine, and the cool glass actually worked wonderfully!) Roll the dough out into a circle about 13 to 14 inches in diameter, or about ⅛ inch thick. When you're rolling, it's helpful to roll in different directions to keep the dough even throughout. I also like to periodically flip the dough over, dusting the surface underneath, which prevents it from sticking and tearing. Again, this is easiest to do when the dough is still chilled and firm.
When it's ready, gently transfer it to a pie dish, easing the dough into the corners and up the sides. To make the nice crimped edges, you'll need to fold the overhanging dough underneath the rim, which will make it nice and thick. If there's a lot of overhanging dough, just trim it to a more manageable length. (Pro-tip: these scraps can be dusted with cinnamon sugar and baked for several minutes as a tasty treat while you wait for your pie.) Pinch the dough on the rim into little crimps. I find it easy to use my pointer finger as a guide, and pinch the dough around it.
Brush the egg white over the pie crust edges with a pastry brush (or your fingers). I find it easier to do this part before adding the filling. (If there will be some down time until your filling is ready, cover loosely with plastic wrap and place in the fridge until you're ready.)
Apple Filling: subheading: Apple Filling:
I use Kenji's method for a thick, gooey filling. I only have one point of contention, and it is largely opinion. He recommends using Golden Delicious apples. Personally, I think Golden Delicious are one of the most boring, flavorless varieties out there. I like to use a mix of a couple different kinds, which not only gives you different textures, but also a more well-rounded apple flavor. My favorite combo is Granny Smith (tart and crisp), Pink Lady (sweet-tart and crisp) and the inimitable Macintosh (soft and sweet). I try to avoid super sweet apples (think Honeycrisp or Gala) - the filling will be plenty sweet, and I don't like it to get too cloying. Experiment with varieties that are available to find what you like best!
Adjust oven rack to lower-middle position and place a heavy rimmed baking sheet on it. Preheat oven to 425°F (220°C). Toss apple slices with sugar, cornstarch, cinnamon, and lemon juice and zest until well coated. Let rest for 10 minutes.
Transfer apples and their juices to a large Dutch oven. Heat over low heat, stirring constantly, until lightly steaming. Cover and continue cooking over lowest heat setting, stirring frequently, using a thermometer to maintain temperature below 160°F (71°C). Do not allow liquid to come to a boil for first 20 minutes. After 20 minutes, increase heat to medium-high and cook, stirring frequently, until juices thicken enough that a spatula dragged through the bottom of the pot leaves a trail that very slowly closes back up, about 10 minutes more. Transfer apples to a rimmed baking sheet, spread out into a single layer, and allow to cool completely, about 1 hour.
Another note - it never hurts to add a splash of booze to the filling. Whisky and bourbon are always a nice touch, but I've also used spiced rum and didn't get any complaints!
Brown Butter Oat Streusel: subheading: Brown Butter Oat Streusel:
Combine all ingredients except butter in a medium bowl.
In a small saucepan, brown the butter over medium-low heat. Browning butter is essentially just cooking the butter until the milk solids (the white foamy stuff) turn brown, which gives the butter an irresistible toasty, nutty aroma. This usually takes 12 to 14 minutes. It's usually pretty easy to tell when butter is browned, mostly because of its distinctive aroma. You'll want to keep the heat low, monitor carefully, and stir frequently to prevent it from burning. Have a spoon handy to scoop up the butter to test if it's done - there's usually a thin layer of foam on the top that can make it a bit difficult to see the butter. For a nice picture guide, check out this
Stir the browned butter into the flour mixture until crumbly. The butter will cool as you mix, which will help it crumble nicely.
Assembly: subheading: Assembly:
Layer the cooked apples into the prepared pie crust. Sprinkle the streusel over the filling, right up to the edges.
Place the pie dish on a rimmed baking sheet (to catch any drips) and bake at 425° for 20 minutes. Lower the temperature to 375° and bake until the crust is a nice golden brown, about 15 to 20 minutes more.
Remove from the oven and allow to cool at least a few hours before serving. Waiting is the hardest part, but so important. If you try to cut the pie while it's still warm, your filling will not hold together nicely. At all. (Have done this, can confirm. I mean, it still tastes delicious, but it's definitely not a pretty slice of pie.)
Hope you enjoy!