Grandma's Apple Pie

Whisk together flour, sugar, and salt for the crust. Using a pastry cutter or fingers, cut in butter until mixture resembles pebbly sand.

Whisk egg together with a tablespoon of ice water. Stir into flour mixture with a fork. Add water in one tablespoon increments mixing with hands until the pastry just comes together.

Form into a flat disk, wrap in plastic wrap, and refrigerate for 20 minutes or several days in advance of assembling pie.

In a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg and salt for the apple filling. Peel, core, and slice apples into eighths (slice into thinner segments if the apples are very large). Add apples directly into the bowl with the other filling ingredients. Toss to thoroughly coat. Cover in plastic wrap and refrigerate over night. Stir every few hours to agitate juices and coat apples.

Preheat oven to 375 degrees F. Flour a work surface and rolling pin.

Roll pastry out until it is an even 1/8th inch thick. Butter and flour a pie dish. Place crust gently in the pan. Trim overhanging crust so only 1/2 inch hangs off. Tuck the excess crust under itself to form a thicker edge. Form whatever your preferred decorative edge is with your fingers or a fork.

Pierce crust with a fork over the bottom and sides. Place crust in the freezer to chill for 10 minutes.

While crust is chilling make the crumb topping. Place brown sugar, oats, flour, and butter in a medium bowl. Use your hands to mix together the ingredients until the form a crumbly mixture.

Remove pie crust from the freezer. Transfer apples to the pie pan using a slotted spoon. Use a ladle to transfer a bit of the liquid left behind back to the apples. Use your judgment here. About a half cup of the reserved liquid should be sufficient. Spread the crumb mixture evenly over the apples. Place on a rack in the center of the oven.

Bake for 50-60 minutes until browned and bubbling. Let cool on a wire rack before serving.