7cupspeeled, thinly sliced Granny Smith applesabout ¼-inch thick
1tablespooncornstarch or unbleached all-purpose flour
1½tablespoonsunsalted buttercut into small cubes
Prepare the pie crust and put in the refrigerator for at least 1 hour.
After the pie crust has chilled, preheat the oven to 400° F/200° C.
In the bowl of the food processor, add all the ingredients for the crumb topping and pulse about 10 times, until the mixture is crumbly.
Roll out the dough and place in the 9-inch pie pan. Crimp the edges with a fork. (If the dough chilled for a long time and is too hard, allow it to rest on the counter until it softens and rolls easily.)
In the large mixing bowl, whisk together the sugar, flour, cinnamon, nutmeg, and salt until thoroughly mixed, then toss with the apple slices. Mound the apples high in the middle and dollop with pieces of unsalted butter. Cover the crust edges with aluminum foil to prevent burning.
Sprinkle the crumb topping over the apples and press down slightly.
Bake the pie for about 50 minutes, but check progress at the 45 minute mark. When the crust and crumbs are golden, remove from oven and allow to cool about 30 minutes before serving. Serve warm with ice cream or whipped cream.
Freezing the PiesYou can freeze the pies before baking them. Press a layer of plastic wrap over the surface of the pie and then wrap the whole thing well in several layers of plastic wrap. Freeze for up to 3 months. Bake frozen pie for 60 to 75 minutes.