Filling Ingredients

400 grams Gravenstein or other cooking apples, weighed when whole

75 grams sugar

1 tbsp lemon juice

Oat Crumble Ingredients

72 grams rolled oats

26 grams Red Fife flour

70 grams unsalted butter

1/2 tsp true cinnamon 

60 grams brown sugar

1/2 tsp salt

Makes one 9" pie

Instructions

Make a Shortbread Pie Shell recipe or take one out of the freezer.

Preheat the oven to 450f with a thick-bottomed sheet pan placed on the middle rack in the oven.

Core the apples and cut into chunks.

In the bowl of a food processor fitted with the blade attachment, combine the apple chunks, sugar, and lemon juice. Pulse briefly until the apples are in small pieces.

Pour the fruit filling into your pie shell.

Make the topping by melting the butter over the stovetop. Add the cinnamon to the melted butter and stir well.

Weigh the oats into the bowl of the food processor fitted with the blade attachment. Pulse well, until most of the oats are a coarse flour and the rest are in very small pieces.

In a bowl, combine the oat pieces, flour, salt, sugar and melted butter. Mix well.

Using your hands, crumble the topping over the apple pie filling, taking care to spread it evenly. 

Place the pie on the preheated baking sheet in the center of the oven. Bake at 450f for 10 minutes, then without taking the pie out of the oven reduce the temperature to 350f and bake for another 40 minutes. 

Once the topping is a golden brown and the juices are sizzling, remove the pie from the oven and place on a cooling rack. 

Let the pie cool for at least 10 minutes before serving.