All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
Form the dough into a ball. Flatten into a disk and wrap with plastic wrap. Chill in the fridge for 30 minutes.
Dust a work surface, the dough and a rolling pin lightly with flour. Begin rolling and take care to release the dough from the surface a few times by picking it up and turning it over, applying a light dust of flour each time. Roll the dough to 1/8-inch thick. Place into a pie dish and fold the edges under to create the edge of the crust.
Preheat the oven to 400 degrees F.
For the filling: Combine the sugar, flour, brown sugar, cinnamon, nutmeg, cloves and salt. Toss in the apples to coat.
Fill the pie shell with the apples. Bake for 40 minutes.
For the crumble: While the pie is baking, combine the sugar, flour, 1/4 cup of the oats, the cardamom, cinnamon and salt in a food processor. Add the butter and pulse until the mixture is crumbly and not dry. Transfer to a bowl and stir in the remaining oats.
Remove the pie from the oven. Turn the temperature down to 350 degrees F. Sprinkle the topping over the pie, and then continue baking until the crumble browns and crisps, about 10 minutes.
The longer the pie cools, the easier it will be to slice.