Ingredients

All-Butter Pie Crust (Makes 2 Crusts)

• 2 ½ cups (315 g) all-purpose flour
• 1 tsp kosher salt
• 1 Tbsp sugar (optional, for sweet pies)
• 1 cup (226 g) unsalted butter, frozen solid
• 6–8 Tbsp ice-cold water

Use: For this pie, blind-bake one crust; save the second for another use.

Par-Bake the Crust

• 1 disk of pie dough, rolled to ⅛″ thick for a 9″ pie plate
• Parchment paper + pie weights or dried beans

Apple Filling

• 8–10 apples (Granny Smith + McIntosh recommended)
• ¾ cup granulated sugar (reduce slightly for sweeter apples)
• ¼ cup all-purpose flour
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg (optional)
• ½ tsp salt
• 2 Tbsp unsalted butter, cut up
• 1 Tbsp lemon juice

Streusel Topping

• 1 cup all-purpose flour
• ¾ cup brown sugar (light or dark)
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon
• 8 Tbsp (1 stick) unsalted butter, melted

Instructions

All-Butter Pie Crust

1. Grate butter: Freeze 15 min, grate on large holes, toss with 1 Tbsp flour, and chill.
2. Mix dry: Whisk flour, salt, and sugar in a large bowl.
3. Combine: Add grated butter and toss until coated but still distinct.
4. Hydrate: Sprinkle in ice water 1 Tbsp at a time until dough clumps.
5. Gather: Pat into a rough rectangle, wrap, and chill 30 min.
6. Laminate: Roll to 12×6″, fold in thirds like a letter, rotate 90°, repeat once more. Chill 1 hour.
7. Divide: Cut in half; wrap and refrigerate overnight or freeze.

Par-Bake the Crust

1. Fit 1 disk into a 9″ Pyrex or metal pie plate and chill 10–15 min. Dock with a fork.
2. Line with parchment and fill with weights.
3. Bake at 400 °F (200 °C) for 15 min.
4. Remove weights and bake another 5–7 min if desired for deeper color.
5. Cool completely on a rack.
   Tip: Brush with lightly beaten egg white for a moisture barrier before filling.

Apple Filling

1. Peel, core, and slice apples ¼″ thick.
2. In a Dutch oven, melt butter and add apples, sugar, flour, spices, salt, and lemon juice.
3. Cook 10–12 min over medium heat, stirring, until slightly softened and thickened.
4. Cool completely before filling crust.

Streusel Topping

1. Combine dry ingredients in a bowl.
2. Pour in melted butter and stir until clumps form.
3. Chill 10 min before topping for chunkier crumbs.

Assembly & Bake

1. Preheat oven to 400 °F (200 °C).
2. Add cooled apple filling to the parbaked crust.
3. Scatter chilled streusel evenly over top.
4. Place pie on a preheated metal sheet pan (safe for room-temp Pyrex).
5. Bake 15 min at 400 °F, then reduce to 350 °F (175 °C) and bake 20–25 min more until golden and bubbling.
6. Cool at least 1–2 hours before slicing.