• Crumble - In a bowl, combine brown sugar, salt, spices, and flour. Cut the chilled butter into the flour mixture using a pastry blender or fork until you have a thick crumble mixture. Place in the fridge to keep chilled.

  Pro tip - You can also grate the chilled butter into the flour. Alternatively, you could also use a food processor.
  8 tbsp Chilled unsalted butter, ½ cup Brown sugar, ¼ tsp Salt, ½ tsp Ground ginger, ¼ tsp Ground cinnamon, ¼ tsp Ground nutmeg

Pie crust - 9-inch

• Combine - In a food processor add the flour, salt, and chilled cubed butter. Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Add just enough water to make a dough.
  1 ½ cup All-purpose flour, ½ cup Unsalted butter, ½ tsp Salt, 2- 4 tbsp Chilled water
• Chill - Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.

  Pro tip - If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.
• Roll the dough onto a lightly floured surface slightly larger than the pie pan. Transfer the dough to the pie pan. Gently fit it into the pan. Cut the excess from the edges leaving 1/2 inch for crimping. Then, crimp the edges. Chill in the fridge until ready to use.

  Pro tip - for the perfect crimp, fold the excess dough under so you have a nice rounded edge. Crimp the edge by forming a V shape with your thumb and index finger.

Apple pie filling

• Apple - Peel, core, and chop apples into thin slices about 1/8 inch. Large chunks will not fit in the pie and make a very chunky apple pie filling.

  Pro tip - Use a bowl of water with lemon juice and drop each peeled apple into it. This will prevent them from oxidizing and give you enough working time.
  8 Apples, 2 tbsp Lemon juice
• Combine - Add all the sliced apples to a bowl with lemon juice and toss to combine well. Then, add the spices, salt, and sugars followed by the flour. Combine well.

  Pro tip - The pie filling must be made just before baking to prevent the apples from releasing too many juices while sitting on the counter.
  ½ cup Brown sugar, ½ tsp Ground cinnamon, ¼ tsp Ground ginger, ¼ tsp Ground nutmeg, 4 tbsp All-purpose flour, ½ tsp Salt, 1 cup All-purpose flour

Assemble

• Filling - Gently pour the apple filling into the chilled crust. Do this in three batches to help the apples settle in.

  Pro tip - shake the pan and move the apples around. This will prevent big air pockets and it looks nicer when baked.
• Crumble - Next, top the apples with the chilled crumble top. It will look like a lot but distribute them evenly.
• Bake - Place the pie on a baking tray and into the oven on the center rack. Bake for 10 minutes at 390 F / 200 C. Then, reduce the heat to 375 F / 190 C for another 40 to 50 minutes or until golden and crisp on top.

  Pro tip - the initial high heat will prevent the butter in the crumble from melting, which gives a nice crumbly crumb. Halfway through the baking, tent with aluminum foil. I used a pie shield to prevent the crust from getting too brown.
• Cool - once baked cool the pie for at least 30 minutes before slicing. If possible a few hours work best as it will help the juice settle.