Ingredients
200 g all-purpose flour
7.5 ml white sugar
85 g unsalted butter
37.5 ml cold water (or more as needed)
2.3 kg Granny Smith apples - peeled, cored, and thinly sliced
120 g brown sugar
30 g all-purpose flour
5 ml ground cinnamon
2.5 ml ground nutmeg
1 pinch ground ginger
30 ml lemon juice
2 tbsp graham cracker crumbs
60 g all-purpose flour
115 g softened butter
100 g superfine sugar
2 30x76-cm pieces of parchment paper
Directions
Step 1
To prepare the bottom crust, combine the flour and white sugar in a bowl. Rub in the unsalted butter until the mixture resembles coarse crumbs. Sprinkle with cold water, a few tablespoons at a time, and mix the dough lightly with a fork until it barely holds together.
Step 2
Form the dough into a ball and roll it out to a circle about 3 mm thick. Gently line an 20-cm pie dish with the dough and trim off any excess pastry. Finish the edge of the crust by pressing the tines of a fork into the dough around the edge of the pie dish. Set the crust aside.
Step 3
For the pie filling, mix the apples, brown sugar, 30 g of flour, cinnamon, nutmeg, ginger, and lemon juice in a large bowl; set aside.
Step 4
To make the topping, combine 60 g of flour, softened butter, and superfine sugar in a bowl until a sticky, moist dough forms.
Step 5
To assemble the pie, sprinkle the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them slightly with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
Step 6
Preheat the oven to 220°C.
Step 7
Place the filled pie in the center of the two pieces of parchment paper arranged in a cross shape. Bring the paper ends up over the pie, fold, and staple the parchment paper over the pie to completely enclose and seal it. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
Step 8
Bake in the preheated oven for 1 hour. Do not open the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let it cool. Serve the pie warm, and store any leftovers in the refrigerator.