RYE PIE DOUGH

1. Place flour, rye flour, salt, and sugar into a large bowl. Mix to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
2. Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally start with 120g and go from there), until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape the dough into a rectangle, wrap tightly and rest in the fridge for an hour.
3. Roll out the dough on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Repeat this process one more time. Divide the dough into two pieces, and shape each into a disc by folding the edges under. Rewrap tightly in plastic, and rest for at least two hours, or preferably overnight, before using.

CRUMBLE TOPPING

1. Combine the almond meal, flour, oats, brown sugar, raw sugar, and salt. Add the butter and rub in with your fingertips until combined and crumbly. Place in an airtight container in the fridge while you prepare the rest of the pie.

ASSEMBLY

1. Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
2. Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes (this can be done the night before).
3. While the crust is in the fridge, preheat the oven to 425°f / 220°c.
4. Place the sliced apples in a large bowl. Add the vanilla bean paste. Combine the flour, sugar, and salt in a small bowl, then add to the apples and toss well to combine. Transfer the filling to the lined pie dish a little at a time, packing the slices of apple in tightly, and mounding in the middle. Remember that it will bake down a little, so it is ok for the pie to seem a bit full.
5. Top with the crumble - use as much as you like. I like a heavy crumble.
6. Place the assembled pie on a baking sheet lined with parchment paper. Bake for 30 minutes at 425°f / 220°c, then reduce the oven temperature to 375°f / 190°c and bake until the pastry is deeply golden and the filling is bubbling, 50 to 60 minutes. Watch the crumble topping carefully and tent the pie with foil once the crumble is your desired level of done.
7. Remove from the oven and allow to cool before slicing. Serve warm or at room temperature.
8. Store leftovers lightly covered at room temperature.