- for crumb topping
- 1 cup all-purpose flour
- 6 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- Combine all ingredients in a small bowl and mix together with your fingers until it becomes clumpy. Freeze.
- for pie crust
- I used this recipe, but you can use your favorite pie crust recipe (just please don't use a pre-made one for this. If you've never made a pie crust before, go ahead and try it out on this one. Then, you'll be ready to make pies for the holidays and everyone will rave about your homemade crust!)
- Place your pie crust dough on a floured surface. Roll out to a 14-inch circle. Place it into a deep dish 9-inch pie plate, pressing it gently against the bottom and up the sides of the dish. Leave the overhang in place and refrigerate while you prepare the apples.
for the apples
- 9 Granny Smith apples
- 2 tablespoons lemon or lime juice
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
Peel, core and slice apples 1/8-inch thick. Dump them into a bowl with the lemon/lime juice as you slice, so that they don't brown. Add sugar, flour and cinnamon to apples, and combine.
Place the apple mixture into the chilled crust, packing the apples down. Carefully pull the crust over the top of the apples and pleat along the edges as you bring it up.
Put the pie dish on top of a cookie sheet (to catch the juices as it bakes) and bake for 45 minutes. Remove pie and place crumb topping on top. Bake for an additional 30-45 minutes, until crumb topping is golden and apples are bubbly. Cool for several hours before serving. Serve with vanilla ice cream.