Ingredients:

  • 1 1/4 cups (155g) All-purpose flour
  • 1/2 cup (113g) Unsalted butter, chilled and cubed
  • 1/2 tsp Fine sea salt
  • 4 tbsp Ice-cold water
  • 6 cups (approx. 1kg) Granny Smith apples, peeled and sliced 1/4 inch thick
  • 1/2 cup (120g) Full-fat sour cream
  • 1/3 cup (65g) Raw cane sugar
  • 1 tbsp Lemon juice
  • 1 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 2 tbsp Cornstarch
  • 1 cup (90g) Rolled oats
  • 3/4 cup (95g) All-purpose flour
  • 1/2 cup (100g) Dark brown sugar, packed
  • 1/2 cup (113g) Unsalted butter, cold and cubed
  • 1/2 tsp Flaky salt

Instructions:

  1. In a medium bowl, cut 113g cold butter into 155g flour and 1/2 tsp fine sea salt until it resembles coarse crumbs. Gradually add ice water until dough holds together.
  2. Roll the dough to 12 inches on a floured surface, drape over a 9-inch pie plate, and crimp edges. Chill in the refrigerator for at least 30 minutes.
  3. Macerate sliced apples with lemon juice and a pinch of salt. Whisk together sour cream, cane sugar, cinnamon, nutmeg, and cornstarch, then toss with apples.
  4. Prepare the crumble by mixing 90g oats, 95g flour, 100g brown sugar, and 1/2 tsp flaky salt. Cut in 113g cold cubed butter until large, pea-sized clumps form.
  5. Pour the apple filling into the chilled crust. Evenly distribute the oat crumble over the top.
  6. Place pie on a baking sheet and bake at 375°F (190°C) for 55 minutes, or until the topping is mahogany brown and the filling is bubbling.