Temperature: 375° F

Ingredients

Instructions

Preheat oven to 375 degrees.
For crust: In a large bowl, mix together the flour and the salt. With a pastry blender, cut in shortening until flour resembles cornmeal. Cut in butter until it resembles small peas.
In a small bowl, beat egg with a fork. Beat in water and vinegar. Quickly mix egg mixture in with the flour until flour just begins to hold together. Separate dough into halves and form each half into a disc. Wrap each disc tightly with plastic wrap and let rest in refrigerator.
For Topping: In a large bowl, combine flour, brown sugar, oats, and butter; set aside 1 cup for topping. Press remaining crumb mixture into a 9-inch deep-dish Emile Henry pie plate; set aside.
For filling: combine sugar, cornstarch, maple syrup, cinnamon, and lemon juice in a small saucepan until smooth; bring to a boil. Cook and stir for about 2 minutes or until thickened. Remove from heat. Meanwhile put peeled and diced apples in a large bowl and toss with vanilla. Pour cornstarch mixture over apples and stir to coat well.
Take out one disc of pie dough and roll out to fit a 9 inch, deep dish pie plate. Reserve second disc for a later use.
Pour apples into prepared crust and top evenly with crumb mixture. Bake at 375 degrees for 60-75 minutes or until crust is golden brown and apple juices just begin to bubble through. Cover edges with tin foil if they brown too quickly. Cool on a wire rack. Enjoy! Make 8 servings.