(1 pie (~8 slices))

First make the pastry. Cut the butter into small 1cm cubes and place it in the fridge or freezer for 10 minutes to make sure it is very cold. Combine the flour and salt in a bowl and toss in the butter. Using your hands quickly cut in the butter until it is pea sized. Slowly stir in the water a few tablespoons at a time, you may not need the full 1/4 cup. Once the pastry starts to stick together you have enough water. Transfer the dough to a board and gently press into a square. Turn the dough 90 degrees and fold it onto itself and towards you, gently press down. Turn another 90 degrees and press again. Wrap in plastic wrap and allow to rest in the fridge for at least an hour or up to 3 hours.



When the pie crust has rested, roll it out and line a pie shell with it. Cover with plastic wrap and place back in the fridge. Turn the oven on to 375F. Peel and core the apples and slice them thinly. Toss in a bowl with the other filling spices: cinnamon, flour, nutmeg, salt, brown sugar. Pore into the pie shell and dot with butter. Cover with aluminum foil and place in oven. Bake for 20 minutes. In the meantime make your streusel topping.



In a bowl combine the flour, sugar and butter. Use your hands to combine the butter into the flour and sugar until they feel like sand. Toss with oats.



After the first 20 minutes, remove the aluminum foil and top the pie with the streusel topping and bake for another 40 minutes or until the crust is gently browned. Allow to cool before serving.