Makes one 9-inch pie
1 recipe Rich, Flaky, Easy-Roll Pie Dough (see below) or one 9-inch refrigerated pie crust, pre-baked following package instructions
Apple Filling
3/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 pounds crisp, firm apples, such as Granny Smith, cored, peeled and sliced ¼-inch thick (a heaping 12 cups)
4 tablespoons butter
2 tablespoons cornstarch
2 tablespoons brandy (optional)
1 teaspoon vanilla extract
Oatmeal Crumble Topping
3/4 cup all-purpose flour
1/2 cup old-fashioned oatmeal
1/2cup dark brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted but not hot
THE CRUST: Following recipe below, make and bake “Rich, Flaky, Easy-Roll Pie Dough” or pre-bake a refrigerated piecrust.
THE FILLING: Meanwhile, mix sugar, cinnamon and salt; toss with apples. Heat butter in a large (11- to 12-inch), deep skillet over medium-high heat until it looks and smells pale nutty brown. Add apple mixture; cover and cook until they soften and release their juices about 7 minutes. Uncover and continue to cook until juices thicken to a light syrup, 1 to 2 minutes longer.
Meanwhile, whisk cornstarch, brandy, and vanilla in 1 cup of water; stir into apple mixture until it thickens, less than a minute. Transfer apples to a jelly roll pan to cool quickly; refrigerate or set in a cool place until apples cool to room temperature.
THE CRUMBLE: Meanwhile, mix flour, oatmeal, sugar, and cinnamon; stir in butter with a fork until well combined. Use hands to form clumps.
