½cup(113 g or 1 stick) unsalted butter cut into 1-inch pieces, softened but still cool
Roll pie dough into an 11-inch circle and press into one 9-inch pie plate. Crimp the edges using your fingers, then place the pie plate in the freezer while preparing the filling.
Preheat oven to 400° F.
Peel and slice apples into ⅛-inch slices and discard the core (I like to use an apple peeler/corer for this). Place apples in a large bowl, add sugar, flour, lemon juice and cinnamon. Toss until apples are coated and set aside.
In a separate bowl make the crumble topping. Whisk together flour, oats, brown sugar, sugar and cinnamon. Add butter and use a pastry cutter or your hands to mix butter into the dry ingredients until the mixture is crumbly.
Remove pie crust from the freezer. Add the apples to the pie plate—there will be a lot of apples! Mound them in the middle. Add the crumble topping and gently press it down onto the apples so it stays.
Place the pie on the middle rack in the oven with a large baking sheet on a lower rack below. Bake at 400° F for 20 minutes, then keeping the pie in the oven decrease the temperature to 375° F for 30 to 40 more minutes. After the first 20 minutes, check on the pie. If the crust and crumble are golden in color, place aluminum foil over it to prevent burning.
Allow pie to cool for at least 3 hours before cutting and serving. Serve with a scoop of vanilla ice cream. Store covered in the refrigerator for up to 5 days.
Apples: The best apples for baking are Granny Smith apples. Pink Lady, Honeycrisp, Northern Spy and Braeburn are good choices too.Store apple crumble pie covered in the refrigerator for up to 5 days.Freeze baked apple crumble pie for up to 3 months. Double wrap the entire pie dish in aluminum foil to prevent freezer burn. When ready to bake, defrost the pie in the refrigerator overnight. Bake defrosted pie at 350 for 15 to 20 minutes or until heated through.Recommended tools: Kitchen scale, apple peeler/corer/slicer, mixing bowls, pastry blender, 9-inch pie plate