Adapted from crazyforcrust.com
FOR THE PIE:
recipe All Butter Pie Crust (or you can use a refrigerated pie crust)
large Granny Smith apples (about 3 pounds)
teaspoon ground cinnamon
FOR THE CRUMB:
tablespoons unsalted butter, slightly softened
1. Roll out your pie crust according to recipe or package directions and place in your 9" pie plate. Refrigerate until ready to use. 2. Peel and core the apples, then slice into thin slices. I like using my apple peeler for this step. Place one inch of water in the bottom of a large pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils, or just until the apples start to turn the slightest bit opaque. 3. While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea. 4. Drain apples very well. Let them sit in the strainer for a few minutes to cool, then place them in pie crust. Sprinkle 1/4 cup sugar and cinnamon over apples. Add your crumb mixture evenly on top. Place pie on a cookie sheet to avoid mess in the oven. Cover outer edge of crust with thin strips of foil or a pie crust shield. 5. Bake at 375° for 35-45 minutes. Remove pie crust shield during the last 15 minutes of baking to ensure that the crust browns. 6. Pie may be made a day in advance. Refrigerate overnight. Serve with whipped cream or ice cream.