Buckwheat cardamom apple pie

Buckwheat cardamom apple pieIngredients
3 lbs. golden delicious (about 6 large) peeled, cored and thinly sliced
1 buckwheat pie crust
3 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup sugar-in-the-raw
4 tablespoons unbleached all-purpose flour
2 tablespoons lemon juice (about half a lemon)
2 tablespoons salted butter, diced

For the topping
6 tablespoons unsalted butter, diced
1/4 cup whole wheat flour
1/2 cup oats
2 tablespoons sugar-in-the-raw

Preheat the oven to 400°F.
In a large mixing bowl, toss together the apples, cinnamon, cardamom, nutmeg, salt, 1/4 cup sugar, flour and lemon juice. Make sure each apple is well coated. Set the bowl aside.
Lay the pie crusts into a 9″ deep dish pie plate, taking care to press it gently into the edges of the plate (using the bottom of a cup might help). Pour the apple filling into the pie crust and smooth it across evenly, then dot the top with 2 tablespoons of diced butter.

For the topping
Add the remaining butter, 1/4 cup whole wheat flour, 1/2 cup oats and 2 tablespoons sugar to a food processor and pulse it until the mixture turns into coarse crumbles. Spread it on top of the apples.

Fold the pie crust edges in and over the sides of the pie.
Place pie on rimmed baking sheet covered with aluminum foil.Bake for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 1 hour.
Transfer to a wire rack to cool.

Recipe adapted from amusingfoodie.com

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