APPLE CRUMB PIE
Makes 1 (9-inch) pie
A spice-tinged buttery crumble is not only the crowning glory on top of a towering display of sliced fruit but also doubles as the press-in piecrust.
2¼ cups (281 grams) plus ⅓ cup (42 grams) all-purpose flour, divided
1¼ cups (250 grams) granulated sugar, divided
2½ teaspoons (5 grams) apple pie spice, divided
1½ teaspoons (4.5 grams) kosher salt
½ cup (113 grams) unsalted butter, melted
1 large egg (50 grams), room temperature
1 teaspoon (4 grams) vanilla extract
7 cups (670 grams) ⅛-inch-sliced Honeycrisp or Pink Lady apples
1 tablespoon (15 grams) fresh lemon juice