APPLE CRUMB PIE

FOR THE CRUST:
1 1/2 cups flour
1 cup plus 2 tablespoons, blanched almonds, finely ground
1/2 cup plus 2 tablespoons sugar
1/3 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature, cut into small pieces
FOR THE PIE FILLING:
3 1/2 pounds assorted apples, peeled, cored and cut into ?-inch-thick slices
Juice of 1 lemon (about 2 tablespoons)
1/3 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt 2 tablespoons unsalted butter, cut into small pieces

TO PREPARE THE CRUMB CRUST:
In large bowl, whisk together flour, almonds, sugar and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs with a few larger clumps remaining. Using fingers, squeeze mixture together to create pea-size pieces. If not using right away, cover and chill until ready to proceed.

Preheat oven to 350 degrees F.

Evenly and firmly press half of crumbs (about 2 1/2 cups) into bottom, up sides and onto rim of 9-inch glass pie plate. Press firmly onto edges. Freeze pie shell for 15 minutes or until firm.

TO PREPARE THE FILLING:
In large bowl, toss together apples, lemon juice, sugar, cinnamon, nutmeg and salt. Pour mixture into chilled pie shell, mounding apples slightly in center. Dot with butter. Sprinkle remaining crumbs in clumps over apples to cover completely.

Bake for 1 hour, rotating halfway through, or until crust turns golden and juices begin to bubble. Transfer to wire rack to cool completely.

Pie can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

Makes 1 (9-inch) pie
Adapted from source: Martha Stewart's Baking Handbook by Martha Stewart