1Unbaked pie crust, fitted to a 9-inch pie plate, edges crimped (see note for recipe and tutorial)
6medium-large crisp, tart/sweet apples (see note for weight), cored, peeled, and sliced evenly about 1/4-inch thick
1tablespoonfresh lemon juice
6tablespoons(85g)salted butter, melted
Preheat the oven to 375 degrees F. Refrigerate the pie crust (in the pan) while preparing the filling/topping.
For the apple filling, in a large bowl, add the sliced apples. Add in the brown sugar, flour, lemon juice, cinnamon, nutmeg and salt. Stir the mixture carefully (to avoid breaking apart the apples) until it is evenly combined. Set aside.
For the crumble, in a medium bowl, mix together the flour, brown sugar, cinnamon and salt. Drizzle the melted butter over the ingredients and mix with a spoon or spatula until the mixture is crumbly (sometimes I ditch the spoon and get my hands right in there to get it mixed).
Fill the chilled pie crust evenly with the apple mixture - if the apples have released a lot of liquid, do your best to transfer just the apples and thick, sugary mixture to the pie plate and leave most of the thin liquid in the bowl (once the apples are in the pie plate, I drizzle about 2-3 tablespoons of leftover liquid over the pie and discard the rest; don't panic if there isn't much liquid at all).
Place the pie on a foil-lined, rimmed baking sheet. Spread the crumble topping evenly over the top of the apples.
Bake for 45-50 minutes (covering loosely with foil the last 10-15 minutes, if the pie crust or crumble is overly browning) until the filling is hot and bubbling and the crust is evenly browned.
Let the pie cool to room temperature (or just slightly warm) before serving. It will thicken and set up as it cools.
Pie Crust: my favorite homemade pie crust is this one. It includes a picture and video tutorial. I also have another (slightly easier) go-to pie crust recipe here along with a full tutorial on rolling out the crust, fitting it into the pie plate, and crimping the edges. For Apples: I prefer using Honeycrisp, Pink Lady, Fuji, or other sweet-tart, crisp apples. A variety works well, too! I haven't used Granny smith apples in this recipe (but it would probably work fine). As the recipe states, you'll need about 6 medium-large apples, which will be about 40 ounces by weight. Once they are peeled, cored and sliced, you'll end up with about 6-7 cups of sliced apples (24 ounces or so).