Cardamom Apple Walnut Crumble Pies

Steps

1. Make the crust first: whisk three-quarters of the flour (330 g) with the granulated sugar and half the salt. Cut in two-thirds of the cold butter (200 g) until the pieces are pea-sized.
2. Drizzle in the ice-cold water, tossing with a fork, just until the dough holds when squeezed. Divide it in half, flatten into two disks, wrap and chill for 1 hour.
3. While the dough chills, make the crumble: mix the remaining quarter of the flour (110 g), half the brown sugar (100 g), one-third of the cinnamon, a quarter of the salt, the oats and the walnuts. Rub in the remaining third of the butter (100 g) until clumpy, then refrigerate.
4. Make the filling: toss the apple with the lemon juice, then add the remaining half of the brown sugar, the cornstarch, the remaining two-thirds of the cinnamon, the cardamom, the vanilla and the remaining quarter of the salt.
5. Preheat the oven to 400°F (200°C) with a rack in the lower third.
6. Roll each dough disk into a 12-inch round, fit them into two 9-inch pie plates and crimp the edges. Divide the apple filling evenly between them.
7. Scatter the chilled crumble evenly over both pies and set them on a rimmed baking sheet.
8. Bake for 20 minutes, then lower the oven to 375°F (190°C) and bake 40 to 45 minutes more, until the crumble is deep golden and the juices bubble thickly. Tent with foil if the edges brown too fast.
9. Cool the pies on a rack for at least 2 hours so the filling sets, then cut each pie into 6 slices.