Directions:

1. Preheat your oven to 375°F (190°C).
2. Start by preparing the pie crust. Combine 1 1/2 cups flour and 1/2 teaspoon salt in a large bowl. Cut in the chilled, cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until a ball forms. Wrap in plastic and chill for at least 30 minutes.
3. On a floured surface, roll out the pie dough to fit a 9-inch deep-dish pie plate. Transfer it to the plate, trim the excess, and crimp the edges. Place in the refrigerator to stay cool.
4. For the filling, in a large bowl, toss together the sliced apples, granulated sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, nutmeg, and a pinch of salt. Transfer the apple mixture to the pie crust, piling it high.
5. To create the crisp topping, mix 3/4 cup flour, rolled oats, 3/4 cup brown sugar, and 1/2 teaspoon cinnamon in a bowl. Pour the melted butter over the top and mix until crumbly. Sprinkle this mixture over the apples.
6. Bake in the preheated oven for 50-55 minutes, or until the topping is golden and the apple filling is bubbling. If the crust begins to brown too quickly, tent with foil.
7. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Variations & Tips:

– For a nutty dimension, add a half cup of chopped pecans or walnuts to the crisp topping.
– To switch up the spices, consider incorporating a little ground ginger or allspice into the apple mixture for a deeper flavor profile.
– If you’re short on time or prefer a thinner crust, you can use a store-bought pie crust — just be sure it’s deep enough to hold all the apple filling.
– Always let your pie cool as suggested; this patience ensures that the juices reabsorb, and your slices will hold together beautifully.
– The key to a bubbly and thickened filling lies in the pectin of the apples. Mixing varieties helps balance texture and taste, with tart apples maintaining structure and sweet ones bringing a caramel-like sweetness.
– Enjoy your creation within a day or two for the best texture, as the topping will gradually soften. Though, some argue it’s even more delicious the next day!