Apple Crumb Pie

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Evenly and firmly press a little more than half of the crumbs (about 2 1/2 cups) into the bottom, up the sides, and onto the rim of a 9-inch glass pie plate.
3. 3
   Press firmly into the edges.
4. 4
   Freeze pie shell until firm, about 15 minutes.
5. 5
   In a large bowl, toss together apples, lemon juice, sugar, cinnamon, nutmeg, and salt.
6. 6
   Pour mixture into the chilled pie shell, mounding apples slightly in the center.
7. 7
   Dot with butter.
8. 8
   Sprinkle the remaining crumbs in clumps over the apples to cover completely.
9. 9
   Bake, rotating halfway through, until the crust turns golden and the juices begin to bubble, about 1 hour.
10. 10
    Transfer to a wire rack to cool completely.
11. 11
    The pie can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
12. 12
    In a large bowl, whisk together the flour, almonds, sugar, and salt.
13. 13
    Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.
14. 14
    Using your fingers, squeeze the mixture together to create pea-size to 3/4-inch pieces.
15. 15
    If not using right away, cover and chill until ready to proceed.