LOVE this pie. This time around, I let it cook a little longer than I should have, but the taste was still absolutely wonderful. The apples were a little softer than I like them to be. The crumble topping is so easy and, in my opinion, is better than the traditional top crust.
The pie dough recipe is in my Blueberry Pie post below. You will only need to make a 1/2 recipe of the dough for this pie.
Apple Crumble Pie Filling
2 lbs. (4 medium/large) Granny Smith apples, peeled, cored and cut into 1/2- 3/4 inch slices
2 lbs. (4 medium/large) McIntosh apples, peeled, cored and cut into 1/2- 3/4 inch slices (I used Honeycrisp and they were wonderful)
3/4 c. plus 1 T. sugar
1 1/2 T. lemon juice
1 t. lemon zest from 1 lemon
1/4 t. salt
1/4 t. nutmeg
1/4 t. cinnamon
1/8 t. allspice
Toss apples with all other above ingredients. Prepare pie shell as stated in previous post. Turn fruit mixture into pie shell, including juices. (There will/should be A LOT of apples and they will make a large mound. You may have to place them one by one to get them to all fit. This is a good thing. The apples will bake down to almost half the volume.) Preheat oven to 425 degrees. Prepare crumble topping.
Apple Crumble Pie Topping
1/3 c. sugar
3/4 c. flour
6 T. butter
With pastry blender, knife or food processor, cut butter into sugar until butter pieces are no larger than the size of peas. Carefully turn mixture on top of apples, letting it fall in some cracks.
Bake at 425 for 20 minutes, until topping begins to brown slightly. Reduce temperature to 375 and bake for 30-35 minutes longer, until apples are to your desired softness. Serve warm.