PIE CRUST

1. I like to make my pie crust the night before or at least 2 hours before to give it time to rest.
2. Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to ¼” (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.
3. 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. If you would like, place into the freezer for 10 minutes before baking.
4. While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.
5. Place the pie tin on a baking sheet, and place in the oven. Bake for 15 to 18 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans.
6. Return the pie to the oven. Reduce the oven temperature to 375°f / 190°c. Bake for a further 3-5 minutes, until the inside of the pie crust is set and barely golden. Remove from the oven and allow to cool completely on a wire rack.

ASSEMBLY 

1. Preheat the oven to 375° / 190°c. Arrange a rack in the lower third of your oven. Place the cooled par-baked pie crust (still in the tin) on to a baking sheet. 
2. Add the cooled apple pie filling to the par-baked crust, and smooth down with the back of a spoon or an offset spatula, making sure there are no gaps in the filling. 
3. Crumble the crumb topping over the top of the filling. 
4. Bake the pie for 50-60 minutes, until the filling is visibly bubbling and the crumb topping is golden brown. If you like, you can measure the internal temperature of the filling - it should be close to 190°f / 90°c.  It takes longer in the oven than you think - if you find that it is browning faster than you would like, tent the top of the pie with foil. If you do this, make sure to take it off for the last 5 minutes to let the crumble topping dry out. 
5. Remove from the oven and allow to cool on a wire rack. I prefer to let it stand for at least a few hours to allow the filling to set up and to make the pie easier to slice. 
6. Cut into slices using a sharp knife and serve. Store leftovers lightly covered at room temperature for up to a day or in an airtight container in the fridge for up to a few days. Refresh in the oven before eating if desired.