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If making homemade pie crust, follow directions to make, then fit to pie pan, fluting edges as desired. If using store-bought, lightly roll out the refrigerated crust, then fit to pie pan, fluting edges as desired. Cover with foil and refrigerate until ready to use.
To a large (10-12” in diameter) pan with high sides and a lid that fits (I usually use a dutch oven). Add apple slices and heat over MED heat.
Add lemon juice, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and salt. Stir gently to combine, until no flour streaks remain.
Cover with a lid and cook for about 15-20 minutes, stirring every 3-4 minutes, replacing the lid after each stir. Apples should be fork tender, but still have their shape (not mushy). Taste one and see if you like the texture at the 15 minute mark. If you like a softer texture, cook a bit more. The texture of the apples is up to you.
Stir in vanilla extract, and cool apple mixture until it is cooled to room temperature. This will take several hours at room temperature, but you can speed this process up by transferring the apple mixture to a shallow bowl/pan/container and placing in the freezer or refrigerator for 20-30 minutes.
While apple mixture is cooling, make the streusel. Add brown sugar, flour, cinnamon, nutmeg and salt to a mixing bowl, and stir to break up large pieces of the brown sugar. Add melted butter and vanilla, and stir into the dry ingredients. Crumble with your fingers, cover, and refrigerate until ready to use.
Preheat oven to 425°F. Take the pie pan out of the refrigerator, as well as chilled/cooled apple mixture and streusel.
Transfer apple mixture to pie crust, then top with just enough of the crumble to cover the apples. Return remaining crumble to the refrigerator for later.
Add pie pan to a rimmed baking sheet (this is to catch any potential filling bubbling out of the pan) and bake for 15 minutes, then reduce oven temperature to 350°F. Don’t take the pie out of the oven at this time, just change the temperature.
Bake for 15 more minutes at the 350°F temperature, then remove pie (shutting the oven door quickly, don’t leave it open).
Top pie with remaining crumble, then quickly add the pie back to the oven and bake another 30 minutes.
Keep an eye on the pie during this time to make sure the crust and crumble aren’t browning too much. If they are, loosely cover with foil and continue baking.
The pie is done baking when the crust and crumble are golden brown, and any visible juices are bubbling.
Remove from oven and cool on a wire rack for 3-4 hours, or until cooled to room temperature.
Slice and serve. We like to serve ours a la mode with some vanilla ice cream and a drizzle of caramel sauce!