Martha requested this recipe. It's awesome super yummy and the best pie I've had.
INGREDIENTS
1 refrigerated ready-to-bake pie crust (from a 15-oz box)
CRUMB TOPPING
1⁄2 cup plus 2 Tbsp all-purpose flour
1⁄2 cup packed light-brown sugar
1⁄3 cup granulated sugar
1 tsp ground cinnamon
1 stick (1⁄2 cup) cold butter, cut in small pieces
FILLING
7 medium to large tart apples (about 3 1⁄4 lb), such as Granny Smith
1 Tbsp lemon juice
1⁄2 cup granulated sugar
3 Tbsp all-purpose flour
1⁄2 tsp ground cinnamon
1⁄8 tsp ground nutmeg
I usually add a little more of both the cinn. and nutmeg to suit my taste.
Recipe Preparation
1.Have 9 in. 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, flute or crimp edges
3. Topping:Mix flour, sugars and cinnamon in a medium bowl. Cut in butter (or rub in with fingertips) until mixture forms moist coarse crumbs that clump easily.
4. Filling: Peel, halve and core apples. Cut in 1/8 in thick slices. Place in large bowl, add lemon juice and toss to coat. Mix remaining ingredients in a small bowl and sprinkle over apples, toss to coat.
5. Layer apples in pie shell, mounding them higher in the middle. Pat topping evenly over apples to form a top crust. Place pie on baking sheet to catch drips.
6. Bake 15 min. Reduce temp. to 350 and bake 45 min. longer or until skewer meets some resistance when center of pie is pierced and topping is golden brown. apples will continue to cook after removed from oven. If topping is getting to dark or burned, drape a piece of foil loosely over the pie.
