Crisp, juicy Granny Smith apples get tossed with cinnamon, a whisper of nutmeg, and a bright squeeze of lemon juice, then piled into a flaky, hand-crimped crust. The topping is where this pie really shines: a buttery-tasting streusel of oats, brown sugar, and warm spice that bakes up into deep-golden clusters over the bubbling fruit. Everything bakes on a rimmed sheet at a high heat first, then settles into a slow finish so the filling turns thick and glossy instead of runny. Give it the full two-hour cooldown and you'll get clean, tidy slices with that classic sandy-crumbled top and tender apple beneath. It's the kind of cozy, old-fashioned dessert that still feels like a treat, and it's a great pick to add to your dairy free baking lineup.
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In a large mixing bowl, whisk together 1 1/4 cups flour, 1 tbsp granulated sugar, and 1/4 tsp salt. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Drizzle in 3 tbsp ice water and stir with a fork until the dough just begins to come together, adding the remaining 1 tbsp water only if the dough looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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