Directions

1. Make the pie crust. Cut the butter into pea-sized cubes. Put the butter on a small cookie sheet or into a bowl and put it in the freezer for 5-10 minutes. You want that butter cold!
2. Combine the flour, salt, and butter in a large bowl. Use your hands or a pie cutter to break the butter cubes into the flour; by hand you do this by squishing the butter cubes into flat discs, letting the butter absorb any flour along the way. Add the ice cold water to the flour and mix until the dough is just combined. The dough should stick together and be clumpy; you might need to add another 1 tbs of water to get to the right consistency.
3. Transfer the dough to a floured surface and knead the dough until it forms into a ball. Flatten the ball into a disc and wrap the ball in saran wrap. Put the dough into the refrigerator and chill for at least an hour, up to overnight.
4. While the dough is in the refrigerator, make the apple filling. Combine all of the filling ingredients (sliced apples – salt) in a large mixing bowl; toss everything well to combine. Let the apples sit for 30-40 minutes. After they have sat, drain most of the liquid from the bottom of the bowl. Taste an apple after draining and add any additional cinnamon or brown sugar to your taste. Set the apples aside.
5. Finally, make the crumble topping. Combine the crumble ingredients (oats – salt) in a medium sized mixing bowl. Stir well to combine so that the butter is coating all of the crumble ingredients. Set aside.
6. Preheat the oven to 400 degrees.
7. Roll out the pie dough. Lightly flour a large surface to roll out the dough. The diameter of the dough will depend on how large your springform pan is. For a 10 inch pan, you will want to roll a circle that is approximately 18 inches in diameter; 10 inches to cover the bottom and 4 inches on all sides for the deep dish look.
8. Gently roll the dough onto your rolling pin and transfer it into the springform pan. Press the dough into the rounded corners of the pan so that you have a clear bottom of the pie with tall edges around the springform. You want the dough to go up the sides of the pan but not over the top, as it will be hard to remove the springform later to serve. You will have some extra dough. You can use the extra bits to fill in any gaps or patches if you get holes in the dough during the transfer into the pan.
9. Once the dough is in the pan and secure on all of the sides, add the apple filling. As gently as you can, pour the apples into the pan and use a spatula to ensure there are apples in even layers starting by the bottom of the crust. You can give the pan a little shake to help settle the apples.
10. Top the apples with the crumble topping, creating an even layer of topping all over the top of the pie. Bake the pie for 55-65 minutes- the crust will be brown and any juices from the apples will be bubbling.
11. Remove the pie from the oven and let it rest for 30 minutes before slicing and serving. You can cover the springform in foil to keep it warm while it rests, and serve with ice cream, if desired.