In a small bowl add 1 ½ cups flour, 1/3 white sugar, ¾ packed brown sugar, and ¼ tsp salt. Stir with a fork or whisk. Stir in melted butter until large clumps appear. Chill in the refrigerator until ready to use.
Remove the pie crust from the refrigerator and allow it to rest at room temperature for 15 minutes.
Apple Pie Filling
Peel, core, and slice apples ¼ inches wide. *See notes below.
In a large bowl, combine the sliced apples, white and brown sugars, flour, cinnamon, nutmeg, salt, lemon juice, and whisky. Toss to coat evenly.
Arrange pie crust in pie pan. *See notes below.
Spoon the apple pie filling over the bottom crust, including juices. It may look like it’s going to fall over, but the apples will shrink during baking.
Assemble Pie
Remove crumb topping from the refrigerator. Break up the crumbs with a fork and add 1-2 cups of the crumble on top of the pie – enough to cover all the apples. Place the remaining crumble in the refrigerator.
Line baking sheet with aluminum foil. Add the pie pan on top to allow any juices to flow onto the pan.
Bake the pie for 15 minutes at 425°F. Reduce the heat to 350°F and bake for an additional 10 minutes.
Bake the pie for another 40 minutes. If the pie crust isn’t brown, remove the pie shield/aluminum foil and bake for another 10-15 minutes.
Let the pie cool on a wire rack for 4-6 hours before slicing.
Serve with vanilla ice cream and caramel sauce!
Notes
Pie can be stored while covered on the counter for up to 2 days, however it’s best to store refrigerated.Pie Crust
If using a glass or ceramic pan, follow instructions on pie crust packaging.
If using a cast iron skillet or pie pan, do not preheat pie crust.
Spray with Pam Baking Spray or Baker’s Joy Baking Spray.
Use a fork to poke several holes at the bottom of the crust.
Apples
To keep apples from browning while slicing, add 4 cups of water into a large bowl, 1 tbsp of salt and 1 tbsp of lemon juice and stir around.
Peel, core, and slice apples one at a time, and add to the brine mixture.
Once all apples are in the bowl, pour into a colander or strainer and thoroughly rinse off salt and lemon juice.