Apple Crunch Pie

Apple Crunch Pie 

1 ready folded refrigerated pie crust from a 15 oz. box 

Topping:

1 cup all purpose flour

1/2 cup granulated sugar

1/2 cup brown sugar

1 teaspoon ground cinnamon

1 stick cold butter cut in small pieces

Filling:

7 medium Granny Smith apples

1 tablespoon lemon juice

1/2 cup granulated sugar

3 tablespoons all purpose flour

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

• Have ready a 9 inch pie plate and a cookie sheet. Place oven rack in lowest position in oven. Preheat to 450 degrees.

• Unfold pie crust and line pie plate according to package directions. Flute or crimp edges.

• Topping: Mix flour, sugars and cinnamon in a medium size bowl. Cut in butter until mixture forms moist, course crumbs that clump together easily.

• Filling: Peel, halve and core apples. Cut in 1/8 inch thick slices by hand. Put into a large bowl. Toss with lemon juice to coat. Mix sugar, flour, cinnamon and nutmeg in a small bowl. Sprinkle over apple slices. Toss until evenly coated.

• Layer slices in pie shell, mounding them higher in center. Pat topping evenly over apples to form top crust.

• Place pie on cookie sheet to catch drips. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced. If topping browns too quickly drape a piece of aluminum foil loosely over pie.

• Cool completely on wire rack before serving.

• Great with vanilla ice cream or whipped cream topping.