Apple Crumble Pie with Almond Crumbs

Ingredients:

Shortcrust pastry

• 2.5 cups all-purpose flour, plus more for rolling
• 4 teaspoons of sugar
• 1/2 tsp salt
• 14 tbsp cold butter, diced
• 1 large egg and 2 tablespoons cold water

Filling

• 1.3 kg of apples
• 2 tablespoons lemon juice
• 2/3 cup brown sugar
• 4 tbsp (60 g) butter
• 1 teaspoon ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp. nutmeg

Streusel

• 1 cup flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• 6 tbsp (90 g) butter at room temperature
• 1/2 cup sliced ​​almonds

Preparation:

1. For the testCombine the flour, sugar, and salt in a food processor until smooth. Add the butter and pulse until the mixture resembles yellow cornmeal mixed with pea-sized pieces of butter. Add the egg mixture and pulse until the dough comes together. Remove the dough, carefully roll it into a circle, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour and up to 2 days.
2. For the fillingPour lemon juice into a medium bowl. Peel the apples; cut them in half and into 4 slices. Add the apples and brown sugar to the bowl with the lemon juice and stir to combine.
   
   Melt the butter in a large saucepan over medium heat. Add the sugar and apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium, and simmer until the apples have softened and released their juices, about 7 minutes.
3. Strain the apples in a colander set over a medium bowl to extract all the juices. Shake the colander to extract as much liquid as possible. Return the juice to the saucepan and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
   
   Combine the apples with their juice, cinnamon, salt, cloves, ginger, and nutmeg in a medium bowl. Set aside to cool.
4. For the streusel toppingMix the flour, sugar, and salt together in a medium bowl. Add the butter and rub it into the flour mixture with your fingers. Add the almonds.
   
   Assembling and baking the piePlace a rack in the lower third of the oven and line it with a baking sheet. Preheat the oven to 375°F (190°C). On a lightly floured work surface, roll the dough into a circle. Place it on parchment or baking paper and freeze for at least 10 minutes.
   
   Place the dough on a baking sheet. Press the edges to create a firm seal, if desired. Add the filling and spread it out in an even layer. Top with the topping.
   
   Bake the pie on the preheated baking sheet until the crust is golden brown, about 1 hour. Let the pie cool on a wire rack for at least 3 hours before serving.
   
   Recipe lemon pie with almond crumble.