Use this Pie Crust recipe.
1/3 to 1/2 c. sugar
1/4 c all purpose flour
1/2 tsp ground cinnamon
1/8 tsp salt
8 c. thinly sliced and peeled apples, about 8 medium apples (Try to use a mix of apples. This can be a mix of sweet and tart apples or stiff and soft apples. Good pie apples include Granny Smith, Honey Crisp, Cortland, Pink Lady, Macintosh, Braeburn or Gala. You can also ask your local apple grower at the farmer's market!)
1/2 c. Cold unsalted butter
1 c. all purpose flour
2/3 c. Packed brown sugar
If adding another pastry crust instead of a crumble top, be sure to make the double crust recipe. If baking in a foil pan, place on a pizza pan to help transfer in and out of the oven. Have tin foil ready during baking to add to prevent burning. Placing a pan under the pie while baking will help with cleaning if the apples bubble over.
Prepare the pie crust according to recipe. Do not bake before adding the filling. Heat oven to 400 F (200C).
In a large bowl, toss together filling ingredients. Once thoroughly mixed, pour into prepared pie crust in the pie pan, mounding apples toward the center. It may see like you have too many apples but continue to mound toward the center as they will bake down.
In a medium bowl, add the topping ingredients. With your hands, begin mixing the ingredients by squishing the butter between your fingers until a crumb begins to form. There might be pieces of butter not completely mixed in and this is fine and desired. Sprinkle evenly over the top of the pie, careful not to pack too tight.
Bake 45 to 55 minutes, until the crust and crumb are golden brown and filling begins to bubble. Allow to cool.