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1
Combine apples, 1/3 cup sugar, lemon juice and zest in a large mixing bowl.
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2
Mix well; set aside for 10 minutes.
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3
Preheat oven to 400u00b0.
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4
In a smaller bowl, mix 1 tablespoon sugar, nutmeg, and cornstarch; add to apple mixture and stir well.
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5
Turn the filling into the chilled pie shell; smooth filling with your hands to even out.
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6
Place pie on the center rack in oven; bake 30 minutes.
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7
Can make the crumb topping while pie is baking: Add flour, oats, brown sugar, cinnamon, and salt in the container of a food processor; pulse several times to mix.
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8
Scatter the butter over the top; pulse repeatedly until mixture resembles fine crumbs.
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9
Empty the crumbs into a large bowl and rub them together between your fingers until you have large, buttery crumbs; store in refrigerator until ready to use.
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10
Remove pie from oven and lower temperature to 375u00b0; carefully dump the crumbs in the center of the pie, spreading them over the surface with your hands.
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11
Tamp them down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces forward.
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12
Place a foil-lined baking sheet onto the rack below to catch any spills.
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13
Bake about 30-35 more minutes or until the top is dark golden brown and the juices bubble thickly at the edge.
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14
May need to cover the pie with loosely tented foil during the last 15 minutes to prevent over-browning.
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15
Place pie of a wire rack and let cool for at least 1 hour before serving.
