Open-Faced Deep-Dish Apple Pie

Directions

1. Crust
2. In a food processor, pulse the flour, butter, and salt until the mixture forms small pebbles. Add the water, 1 tablespoon at a time, pulsing a couple of times after each tablespoon, until the dough just starts to gather into a large ball.
3. On a work surface, form the dough into a disk, wrap in plastic, and place in the refrigerator for 30 minutes.

1. Filling, Topping, and Assembly
2. Heat oven to 400°F. Peel and slice the apples ¼ inch thick. Transfer to a large bowl. Add ½ cup of the brown sugar, 2 tablespoons of the flour, 1 teaspoon of the cinnamon, ½ teaspoon of the nutmeg, and ¼ teaspoon of the salt. Toss until well combined.
3. On a lightly floured surface, roll out the dough to a circle about 12 inches across. Arrange the dough in a 9- or 10-inch pie pan with at least 1-inch-high sides (higher is better, but use what you have). Crimp the edges if you're feeling fancy. Place the pie plate on a large cookie sheet (trust me on this one) and pile the apple mixture into the pan—you will have a fairly tall mountain of apples.
4. In a medium bowl, combine the walnuts, oats, butter, and the remaining ½ cup of the flour, ½ cup of the brown sugar, ½ teaspoon of the cinnamon, ¼ teaspoon of the nutmeg, and pinch of the salt. Cover the apples with the topping as completely as possible. Sprinkle the topping with the turbinado sugar, if using.
5. Place the cookie sheet with the pie on top into the oven and bake for 10 minutes. Reduce the oven temperature to 350°F and continue to bake for 60 to 75 minutes, until the topping is well-browned. Let cool on a wire rack before serving.