NOTE: Recipe makes enough for 1 deep dish pie or two standard pies. Pictured is a single 9" deep dish.
Press dough into pie dish(es) making sure to work dough all the way to the outer edge of the dish's lip. Crimp, pinch, or stamp, as desired.
In a large bowl, stir together apples, sugar, brown sugar, flour, lemon juice, and cinnamon until apples are evenly coated.
Scoop apples into pie crust, spreading them out evenly. It's okay to overfill it a little bit, as they will cook down some in the oven.
Using a food processor or pastry cutter, pulse or cut together the ingredients for the topping until it looks like small peas or pebbles. Spoon the mixture evenly over the apples.
Bake at 400F for 45 to 55 minutes, until topping is golden brown and pie is bubbly. If edges begin to brown too quickly, cover them with foil.
For best results, allow to cool for several hours before serving.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
We used a 9" deep dish pie plate for this.
This recipe will make enough for two shallow pies, or one deep dish (there may be some apple filling and topping leftover if you do a single pie).
If the crust starts to get too brown, you can cover it with foil.
I used a mixture of tart & sweet apples for this (4 granny smith, 4 honey crisp). Any combination would be good, but note that softer apples such as Red Delicious aren't as suitable for pies.
To prep your apples ahead of time, once sliced you can soak them in a salt water bath for a few minutes, then drain. They will keep in the fridge for a couple of days. You can rinse before using, but it's not necessary.
⭐ Try making this with our stewed apples as the pie filling!