-
1
Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface.
-
2
Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers.
-
3
Chill 30 minutes.
-
4
Position a rack in the lower third of the oven and preheat to 350 degrees F. Line the dough with foil and fill with pie weights or dried beans.
-
5
Bake until golden around the edge, about 20 minutes.
-
6
Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes.
-
7
Transfer to a rack and let cool completely.
-
8
Meanwhile, make the filling: Peel the apples; cut into 1/2-inch pieces.
-
9
Toss with the granulated sugar and lemon juice in a bowl.
-
10
Melt the butter in a large skillet over medium-high heat.
-
11
Add the apples and cook, stirring occasionally, until slightly softened, 10 to 12 minutes.
-
12
Add the flour, cinnamon and salt and stir until the juices thicken, 2 minutes.
-
13
Remove from the heat and fold in the berries; let cool completely.
-
14
(The filling can be made up to 2 days ahead; cover and refrigerate.)
-
15
While the filling cools, make the topping: Whisk the flour, granulated sugar, baking powder, baking soda, nutmeg and salt in a large bowl.
-
16
Cut in 3 tablespoons butter with your fingers until it is in pea-size pieces.
-
17
Add the buttermilk; stir with a wooden spoon to make a shaggy dough.
-
18
Spoon the filling into the crust; dot with the remaining 1 tablespoon butter.
-
19
Drop large spoonfuls of the topping over the filling and sprinkle generously with turbinado sugar.
-
20
Place the pie on a rimmed baking sheet.
-
21
Transfer to the oven and bake until the topping is golden, 50 minutes to 1 hour.
-
22
(Cover the pie with foil if it is browning too quickly.)
-
23
Transfer to a rack and let cool until set, about 3 hours.
-
24
Photograph by Johnny Miller
