Ingredients
2homemade pie crust
5large apples,cored, peeled, and sliced into ¼-inch slices, approximately 8 to 10 cups total
2tbsplemon juice,(30 milliliter)
¼cupall purpose flour,(31 grams), spoon and leveled
¼tspground cloves
¼tspground nutmeg
1½tspground cinnamon
½cupgranulated sugar,(100 grams)
1tsppure vanilla extract
½cuplight or dark brown sugar,(100 grams), packed
1tspground cinnamon
¾cupall purpose flour,(94 grams), spoon and leveled
¾cupwalnuts,(95 grams), chopped
⅓cupunsalted butter,(75 grams), melted and slightly cooled
Preparation
In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined.
Set filling aside as the oven preheats.
Preheat oven to 400 degrees F (204 degrees C).
On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
Carefully place the dough into a 9×2-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the apple filling into the crust, leaving some of the liquid in the bowl.
Use a small paring knife to trim excess dough off the edges. Flute the edges.
In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts. Using a rubber spatula, stir in the butter.
The crumble topping will be thick and crumbly. Sprinkle over apples.
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 37 degrees F (190 degrees C) and bake for an additional 30 to 35 minutes.
After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Allow the pie to cool for 3 full hours at room temperature before serving.
Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
