In this rustic Brown Sugar Apple Pie, a mixture of golden delicious and honeycrisp apples are tossed in butter, brown sugar and cinnamon and baked in a pie with a oatmeal thyme crumble. Because the apples pre-cook your pie won't cave or shrink. Makes one 9-inch deep dish pie.
6unpeeled apples cored and sliced 14-inch thick (I used a mixture of honeycrisp and golden delicious)
1tablespoonfresh lemon juice
1/2cupdark brown sugar
Roll out the bottom pie crust to 12-inches in diameter and place into a 9-1/2-inch deep pie dish. Trim off excess pie crust, leaving a 1-inch border. Fold and pinch the edge. Refrigerate while you prepare the rest of the pie.
FOR THE OATMEAL THYME CRUMBLE:
In a medium bowl combine the oats, flours, sugar, thyme and salt. Stir to combine. Pour in the butter and stir until absorbed. Set aside.
FOR THE APPLE FILLING:
Heat a large 12-inch skillet over medium-high heat. Once the pan is hot, add in the butter - it should sizzle.
Add in the apple slices, stir to coat in the butter. Reduce heat to medium, cover and cook stirring occasionally until the apples are softened on the outside but still slightly crunchy on the inside. About 3 to 5 minutes.
Next stir in the lemon juice, 1/2 cup of dark brown sugar, cinnamon, nutmeg and salt. Increase the heat under the pan to high, stir often until the juice release from the apples and thicken slightly. About 3 minutes.
Spread apples (and any accumulated juices)onto a rimmed metal baking sheet to cool completely. About 20 minutes.
FOR THE PIE:
Preheat your oven to 400°.
Once the apples have cooled. Pour them into the chilled pie shell.
Pinching the crumble between your fingers, scatter the crumb topping evenly over top of the apples.
Set the pie on a rimmed metal baking sheet before sliding the pie on the lower-third rack of your preheated oven. Bake for 20 minutes.
Reduce the heat to 375° and continue to bake for 10 to 20 minutes more or until the apples are bubbling.
If the topping and crust edges are getting too brown, cover the pie loosely with foil.