Apple Crunch Pie

• 1 refrigerated ready-made pie crust
• Crumb Topping
• 1/2 cup flour, plus
• 2 tablespoons flour
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 teaspoon cinnamon
• 1/2 cup cold butter, cut in small pieces
• Filling
• 7 medium tart apples, such as granny smith
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 3 tablespoons flour
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg

1. Preheat oven to 450u0b0.
2. Line 9" pie plate with pie crust and flute edges.
3. Mix all dry topping ingredients together and cut in butter until mixture forms coarse crumbs.
4. For filling, peel, core and slice apples 1/8" thick.
5. Toss with lemon juice to coat.
6. Mix remaining ingredients together and sprinkle over apple slices, tossing to coat.
7. Layer apple slices in pie shell mounding them higher in center.
8. Pat topping evenly over apples to form a top crust.
9. Place pie on a baking sheet to catch any drips.
10. Bake for 15 minutes, then reduce oven temperature to 350u0b0 and bake for 45 minutes more.
11. If topping browns too quickly, place a piece of foil over pie.
12. Cool pie completely on a wire rack before serving.

crust, flour, flour, brown sugar, sugar, cinnamon, cold butter, filling, tart apples, lemon juice, sugar, flour, cinnamon, nutmeg

Taken from www.food.com/recipe/apple-crunch-pie-85092 (may not work)