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1
Roll out on a cool, lightly floured surface into a 12-inch round about 1/8 inch thick:
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2
Line a 9-inch pie pan with the dough. Trim the dough about 1/2 inch beyond the edge of the pan. Fold under the edge of the dough and crimp with a fork or use your thumb and finger to make a decorative edge. Refrigerate the dough in its pan.
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3
Position a rack in the middle level of the oven. Preheat the oven to 375u00b0F in time to bake the pie. Quarter, peel, and core:
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4
Slice the apples about 1/4 inch thick and put them in a large bowl. You should have about 6 cups. Sprinkle with:
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5
Toss the apples and sugar together to mix well. Taste for sweetness and add a squeeze of lemon juice if the apples seem bland. Set apples aside while making the topping. Chop fine:
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6
Mix with:
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7
Add:
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8
Work the butter into the flour mixture with your fingers, a pastry blender, or a stand mixer fitted with the paddle attachment. Work just until the mixture comes together and has a crumbly, but not sandy, texture.
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9
(If you prefer to use a food processor, process the nuts with several tablespoons of the flour until chopped fine. Add the remaining dry ingredients and pulse to mix well. Add the butter and pulse until the mixture has the texture of very coarse meal. Transfer to a bowl and finish working with your fingers until crumbly.)
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10
Pile the apples and accumulated juice into the refrigerated crust and smooth the top, leaving it slightly higher in the center. Cover with the topping, making sure no bits of apple show through.
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11
Bake in the middle level of the oven for 40 minutes. Test for doneness with a small sharp knife. If the knife goes in easily, the pie is ready. If not, continue baking until the fruit is tender and the topping is brown. Cover the pie loosely with foil if the crust and topping get too brown.
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12
Let the pie cool for about 1 hour before serving with whipped cream or vanilla ice cream.
