Apple Crumb Pie

Ingredients

For the crust:
1/2 recipe Basic Pastry
For the crumb topping:
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats (old-fashioned, not
quick-cooking)
5 tablespoons cold unsalted butter,
cut in 1/2-inch pieces
1/2 cup pecan pieces
1 teaspoon vanilla extract

For the apple filling:
2/3 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2 pounds apples (see note), peeled,
cored and quartered
1-1/2 tablespoons fresh lemon juice

Instructions

For the crumb topping
Insert the metal blade. Pulse to break up the brown sugar, 4–5 times. Add flour, oatmeal and sugar to work; pulse 5 times. Add cold butter pieces, vanilla and nuts, pulse 15 one-second pulses. Transfer to a small bowl and work the mixture with fingers until it forms large crumbs. Reserve.
For the apple filling
Sprinkle sugar, flour, spices into the work bowl. Insert the medium slicing disc. Place the apple quarters in the feed tube. Use medium pressure to slice. Repeat to slice all apples. Drizzle with lemon juice.
To assemble and bake the pie
Arrange rack in lower third of oven. Preheat oven to 400°F. Dust the chilled dough lightly with flour and place on a lightly floured surface.
Roll the dough into a 15-inch round, rolling from one edge to the opposite edge, rotating the dough as you go, and adding just enough flour to keep it from sticking to the counter or pin. Do not roll back and forth.
When it has been rolled to size, gently fold it in half, then in half again. Lift carefully and center in a 9-inch deep-dish pie plate. Unfold, and let the pastry settle into the pan. Trim edges to an even 1/2-inch overhang. Brush rim of pastry with water and fold in; press and seal. Use fingers or fork to crimp decoratively.
Turn the apples and flour mixture out of the work bowl directly into the prepared pie crust.
Spread apples evenly and sprinkle with reserved crumb topping. Place pie on rack in preheated oven (may place foil or baking sheet on rack underneath to catch drips).
Bake until browned and bubbly, about 55 to 60 minutes.
If crust or topping appears to brown too quickly, cover loosely with a sheet of foil. Let cool for at least 1 hour on a rack before serving.