This monster of a pie will be a huge hit with apple pie lovers. You must make it a day ahead. It weighs about 10 pounds. Enjoy!

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1 Tbsp sugar
• A pinch of salt
• 1 1/2 sticks butter, chilled and cut into cubes
• 4-6 Tbsp ice water

For the filling:

• 16 cups peeled and sliced apples, about 14 to 16 large (Honey Crisp, Pink Lady, Jonagold, or Fuji, or a combination)
• 1 Tbsp lemon juice
• 1 Tbsp cinnamon
• 6 Tbsp all-purpose flour
• 1 1/2 cups granulated sugar
• 1/4 cup water

For the streusel topping:

• 1 cup all-purpose flour
• 1 cup dark brown sugar
• 6 Tbsp salted butter
• 1 cup Heath English Toffee Bits

Instructions

Make the crust:

• In the bowl of a food processor combine the flour, sugar and salt and pulse to combine.
• Add the chilled butter and pulse a few times until you have pea-sized pieces of butter.
• Add 3 Tbsp ice water and pulse until the mixture resembles coarse sand. Grab a small handful and squeeze to see if it holds together; add the last Tbsp of water if it does not.
• Do your best not to over-process the dough.
• Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 300F.
• Roll the dough on a floured surface and place in a 9-inch springform pan. Make a pretty edge.
• Pop the prepared crust in the freezer for about 15 minutes.

Prepare the filling:

• Combine the peeled and sliced apples with the remaining filling ingredients and gently toss to combine. Make sure all of the apple slices are coated.

Prepare the topping:

• Combine the flour, sugar and butter in a large bowl, breaking up the butter with a fork or pastry cutter until small clumps form.
• Stir in the toffee bits.

Assemble and bake:

• Layer the apples tightly into the pie shell. They should be mounded high above the top of the springform pan.
• Carefully top with streusel, pressing the topping into the apples.
• Place the pie onto a rimmed baking sheet and bake in the center of the oven for 2 1/2 to 3 hours, until nicely browned and bubbling.
• Remove from the oven and allow to cool for 1 to 2 hours, then carefully press the filling down into the pie until it is about level with the top of the crust.
• Refrigerate overnight to allow the pie to set. This is necessary to firm the texture of the filling.

Serve:

• Remove the pie from the springform pan very gently.
• When ready to serve, warm the pie and serve with a scoop of ice cream.