1 (9-inch) deep dish pie crust, chilled
2 1/2 lbs Granny Smith apples (5 large), peeled, cored, sliced 1/4 inch thick
2/3 cup sugar (I used 1/3 cup)
2-3 T flour
2 tsp cinnamon
2 T butter, melted
Preheat oven to 375 degrees. Place the pie crust in a 9-inch deep dish pie plate and refrigerate until ready to use. Line a baking sheet with foil.
In a large bowl, stir together apples, sugar, flour, cinnamon, and melted butter. Set aside.
1 cup flour
1/2 cup brown sugar
1/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp salt
6 T cold butter, cut into small pieces
You can either use a pastry cutter, fork, or your food processor to blend the crumb topping ingredients together. Mix together the flour, brown sugar, sugar, cinnamon, and salt, then cut in the chilled butter (or pulse in food processor) until mixture resembles coarse crumbs.
Transfer apple filling to chilled pie crust and sprinkle with crumb topping. Place on foil lined baking sheet. Bake for 45 minutes, then cover loosely with foil and bake for another 30 minutes. Apples should be fork tender. Cool for 1 hour to allow it to set up. Serve warm with vanilla ice cream or whipped cream. Enjoy!
Note: Leftovers can be reheated in the oven to keep the topping and pie crust crispy. It's also really good cold from the refrigerator.