Crunchy Crumb Apple Pie

By Dottiejk

Ingredients

• 1 ready-to-bake pie crust
• 1/2 cup + 2 tablespoons all purpose flour
• 1/2 cup light brown sugar; packed
• 1/3 cup granulated Sugar
• 1 teaspoon ground cinnamon
• 1 stick cold butter; small pieces
• 7 medium-large apples-3-1/4 pound; granny Smith, or Pippins
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 3 tablespoon all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Preparation

Step 1

Have ready a 9 inch pie plate and a baking sheet. Place oven rack in lowest
position in oven. Heat oven to 450°F

Line pie plate with pie crust as package directs. Flute or crimp edge.

Topping: Mix flour, sugars, and cinnamon in a medium bowl. Cut in butter
until mixture forms moist, coarse crumbs that clump together easily.

Filling: Peel, halve, and core apples. Cut in 7/8 thick slices. Place in a
large bowl, add lemon juice and toss to coat. Mix remaining ingredients in
a small bowl, sprinkle over apple slices, and toss to coat.

Layer apple slices in pie shell, mounding them higher in center. Pat
topping evenly over apples to form a top crust. Place pie on the baking
sheet to catch any drips.

Bake 15 minutes. Reduce oven temperature to 350°F and bake 45 minutes
longer or until a skewer meets some resistance when center of pie is
pierced (apples will continue cooking after pie is removed from oven) and
topping is golden brown. (If topping browns too quickly, drape a piece of
foil loosely over the pie.) Cool completely on a wire rack before serving.