Apple Crunch Pie

By KeyIngredient

Ingredients

• Crumb Topping:
• 1 refrigerated ready to bake pie crust (from a 15 oz box)
• 1/2 c. plus 2 Tbsp. flour
• 1/2 c. packed brown sugar
• 1/3 c. sugar
• 1 tsp. ground cinnamon
• 1 stick cold butter, cut in small pieces
• Filling:
• 7 medium to large tart apples (Granny Smith)
• 1 Tbsp. lemon juice
• 1/2 c. sugar
• 3 Tbsp. flour
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg

Preparation

Step 1

1. Have ready a 9" pie plate and a baking sheet. Place oven rack in lowest position in oven. Heat oven to 450.

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

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

4. Filling: Peel, quarter and core apples. Cut in 1/8" thick slices by hand or with slicing disk of a food processor. Put into a large bowl. Toss with lemon juice to coat. Mix remaining ingredients in a small bowl. Sprinkle over apple slices; toss to coat.

5. Layer apple slices in pie shell, mounding them higher in center. Pat topping evenly over apples to form a top crust.

6. Place pie on the baking sheet to catch any drips. Bake 15 min. Reduce oven temp to 350 and bake 45 min longer or until a skewer meets some resistance when center of pie is pierced (apples will continue to cook after pie is removed from oven) and topping is golden brown. If topping is browning too quickly, drape a piece of foil over pie. Cool pie completely on a wire rack before serving.

**There are lots of apples but they will cook down**
**This pie is best served the day it's baked**