Apple Crisp Pie

Ingredients

• 1 disk uncooked pie crust (homemade or store-bought)
• 3/4 cup + 1 tablespoon all-purpose flour, separated
• 1/4 cup old-fashioned rolled oats
• 1/2 cup + 2 tablespoons granulated sugar, separated
• 1/2 cup + 1 tablespoon light brown sugar, lightly packed and separated
• 1 1/2 teaspoon ground cinnamon, separated
• 3/4 teaspoon fine sea salt, separated
• 3 pounds (about 6 medium-sized) tart, crisp apples, cut into 1/4" slices
• 6 tablespoons cold, unsalted butter, cut into small cubes

Instructions

1. Preheat the oven to 375° and place a rack in the lower third of the oven. Have ready a 9" pie dish and a rimmed baking sheet.
2. On a lightly floured work surface, roll out the pie crust to an 1/8" in thickness and 12" in diameter. Gently lay the dough across the pie dish, and poke tiny holes evenly across it with the tines of a fork. Fold over the edges and crimp decoratively, if desired.
3. Blind Bake the Pie Shell
4. Gently, line the pie shell with aluminum foil and add pie weights or dried beans. Place in the lower third of the oven and bake for 25 minutes. Remove from the oven and allow to cool slightly while you make the crisp topping and filling. 

Make the Pie Filling

1. In a large bowl, combine 1/2 cup granulated sugar, 1/3 cup + 1 tablespoon brown sugar, 1/3 cup flour, 1 teaspoon ground cinnamon, and 1/2 teaspoon sea salt in a large mixing bowl and stir to combine. Add the apples and mix until coated. Set aside.

Make the Crisp Topping

1. In a medium-sized mixing bowl, stir together 1/2 cup flour, 1/4 cup oats, 2 tablespoons granulated sugar, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon fine sea salt. Cut in the butter using a pastry blender, and continue doing so until the mixture resembles tiny peas and feels like damp sand.
2. Assemble and Bake
3. Transfer the filling to the pie shell. Create a mound with the apples, and add the topping. Pat gently to adhere.
4. Lower the oven temperature to 350° and place the pie shell on a rimmed baking sheet in the middle of the oven and bake for 45 minutes, or until the crisp topping is golden. Check the edges after 30 minutes to determine if pie shield or aluminum stips are needed to prevent from burning.
5. Remove from the oven, and allow to cool 20-30 minutes. Serve warm or at room temperature.