Karin's Apple Pie

Pie Crust:

• 1.25 cups flour
• 1/4 tsp salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water

1. Add ingredients in a blender in the following order: 2 Tbs. ice water, salt, half of the butter, flour, the rest of the butter. Blend until the mixture can be formed into a ball. Add the rest of the water if/as needed. 
2. Form the dough into a ball and wrap in plastic. Refrigerate for an hour or more. 
3. On a piece of floured parchment paper, roll out the dough into a sheet that is 13 inches in diameter. 
4. Place your 9 inch pie dish upside down on top of the dough sheet and flip it over so the dough is in the dish. Peel off the paper. Fit the dough to the dish.
5. Fold the edges under to create a thicker crust along the lip of the pie dish. Finish off the edges with a fork or spoon for a pretty design. 
6. Refrigerate the pie crust while you make the filling. 

Filling: 

• 8 Granny Smith apples, peeled and sliced.
• 2/3 cup packed light brown sugar
• 1/4 cup plus 1 Tbs. granulated sugar
• 3 Tbs. cornstarch
• 1/2 tsp. ground cinnamon; more to taste
• 1/4 tsp. kosher salt

1. Fix the dry ingredients together and then add the apples. Let these sit 1/2 an hour or so. 

2. With a slotted spoon, scoop the apples into the pie crust. 

3. Boil the rest of the juice/sugar mixture until it becomes a gooey carmel. Pour these over the apples. 

Streusel Topping:

• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/4 tsp. table salt
• 4 oz. (8 Tbs.) unsalted butter, melted

Mix the ingredients together and sprinkle over the filling. 

Bake for 25 minutes with tin foil around the edges. Then remove the tin foil and bake for an additional 55 minutes.