Nana Beth's Warm Apple Pie with Cinnamon Crumble

Let's begin with the crust. In a large bowl, mix the 2 1/2 cups flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Use a whisk to make them friends with each other. My dear, keep your hands calm — this is the gentle part.

Now, take that very cold, cubed butter and add it to the flour. Using your fingertips, gently press the butter into the flour as if you're playing a soft tune on the piano. Work until the mixture looks like little peas with some pea-sized bits left for flakiness.

Drizzle in 6 tablespoons of ice water, one at a time, folding gently with a spatula or your hand after each addition. When the dough just starts to hold together, stop. If it needs one or two more tablespoons, that's perfectly fine — we want it to be slightly shaggy, not overworked.

Form the dough into two disks — one a bit larger for the bottom, one smaller for the top or reserve the second for another use. Wrap them in plastic and tuck them into the fridge for at least 30 minutes. This helps the butter and flour be good friends and keeps the crust tender.

Preheat your oven to 375°F (190°C). While the dough rests, let's prepare our apples. In a roomy bowl, toss the sliced apples with 1/2 cup granulated sugar, 1/3 cup light brown sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, 1 tablespoon lemon juice, and 1 teaspoon vanilla. You should see the sugars melt slightly into the apples and their edges glisten; that's the good kind of sparkle.

On a lightly floured surface, roll the larger disk of dough into a circle about 12 inches across, turning it gently so it doesn't stick. Transfer it to a 9-inch pie dish, easing it down without stretching. Fill with the apple mixture, mounding slightly in the center — don't worry if it's full; apples settle while baking.

Now for the cinnamon crumble: In a medium bowl, combine 3/4 cup flour, 1/2 cup rolled oats, 1/2 cup light brown sugar, and 1 1/2 teaspoons cinnamon. Add the 6 tablespoons cold, cubed butter and use your fingertips or a pastry cutter to rub it in until you have coarse crumbs and a few buttery clumps. It'll smell like a childhood kitchen in no time.

Scatter the crumble evenly over the apple filling, covering the apples so each bite gets a little crunch. If you like a sparkling top, sprinkle 1 tablespoon coarse sugar over the crumble for extra shimmer.

Take the smaller disk of dough if you're using a top crust; you can cut it into strips for a lattice or simply seal it around the edges. If you prefer a full crumble top only, that's absolutely fine — this recipe is forgiving and loves variations. Crimp the edges gently with your fingers or a fork to make it tidy.

Place the pie on a baking sheet to catch any bubbling juices and slide it into the middle of the preheated oven. Bake at 375°F (190°C) for about 50 to 60 minutes, or until the filling is bubbling around the edges and the crumble is golden brown. If the edges brown too quickly, tuck a strip of foil around the rim to protect them.

Halfway through baking, take a quick peek and breathe in that aroma. You'll notice the apples softening and the cinnamon scent rising like an old song. Keep the oven door closed most of the time so the heat stays steady and the crumble gets that lovely golden finish.

When the pie is done, remove it from the oven and let it rest on a wire rack for at least 1 hour. I know it's tempting, darling — the smell is irresistible — but letting it rest helps the filling set so you can slice neat, warm pieces that hold together with a gentle hug.

Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream if you like. The cold cream meeting the warm pie is a little miracle every time. Sit down, take a breath, and enjoy the moment you've made for those you love.

Store any leftovers covered in the fridge for up to 4 days. You can gently rewarm slices in a low oven for 10–15 minutes so they're cozy again before serving.