1 pie crust, from scratch (find my All-Butter Pie Crust here) or a refrigerated one
5-7 large Granny Smith apples (or up to 10 small ones)
¼ - ½ cup sugar
¾ teaspoons cinnamon
For the crumb:
2/3 cup sugar
1 ½ cups flour
12 tablespoons butter, slightly softened
Roll out your pie crust and place in your pie plate. Refrigerate until ready to use.
Peel and slice apples to desired thickness. Place one inch of water in the bottom of a large pot. Add apples and cook, stirring occasionally, approximately 5 minutes after water boils. You want the apples semi-opaque but not mushy.
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.
Drain apples and place in pie shell. Sprinkle remaining ¼ - ½ cup sugar (depending on your desired sweetness) 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.
Bake at 400° for 35-40 minutes. You may need to cover center of pie with foil during baking if your crumb topping is browning too fast.
Pie may be made a day in advance. Refrigerate overnight. Serve with whipped cream or ice cream.