Crumb Top Apple Pie

• 2 whole Deep Dish 9" Pie Shells, Thawed
• 6 whole Granny Smith Apples
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Cinnamon
• 1 stick Salted Butter
• 3-1/4 Tablespoons Flour
• 1/2 cups White Sugar
• 1/2 cups Dark Brown Sugar, Firmly Packed
• 1/4 cups Water
• _____
• FOR THE CRUMB TOPPING:
• 1/2 cups Dark Brown Sugar, Firmly Packed
• 2-1/4 cups All-purpose Flour
• 1 Tablespoon White Sugar
• 1 stick Salted Butter

1. This recipe makes two yummy apple crumb pies!
2. Peel and slice apples; place in a large bowl. Add vanilla extract and ground cinnamon. Using your hands, or a spoon if you prefer, mix the apples until evenly coated with cinnamon. Set aside.
3. Make sure that if you're using frozen pie shells that they are fully thawed. Using a fork, poke the surface of the shell throughout the bottom and sides. Not enough to puncture all the way through, but enough to leave a mark. I pre-bake my shells at 375 degrees to ensure the bottom fully cooks. Pop them in the oven for ten minutes and then take them out to cool.
4. In a large skilled, melt the butter on low heat. Once the butter is fully melted, add flour; stir until no longer lumpy and you have a smooth texture. Add in the white sugar and brown sugar. Stir until well blended. Add the water and stir until fully blended. Continue heating on low and stir occasionally until mixture comes to a boil. Once boiling, turn off heat. Let the mixture continue to sit in the skillet while you prepare the crumb mixture.
5. For the crumb topping, in a medium bowl, combine brown sugar, all-purpose flour, and white sugar. Melt the butter either in the microwave or stove top and pour into the bowl. Mix until you reach a "crumbly" consistency. You can add a little more flour if you feel the mixture needs to be a bit drier.
6. With your two pie shells side-by-side, split up the apples and add an even amount to each shell.
7. Since your skillet mixture has been sitting for a bit, give it a few stirs. Then, using a large spoon, introduce your butter/sugar mixture from the skillet by swirling the mixture over the apples, working from the outside in. You will have more than enough of the liquid mixture for both pies. Continue to spoon over the apples until finished.
8. Now for the crumb topping! Using your hands, sprinkle the topping over each pie. Pat down the topping as you go. You want it to be crumby, but not loose enough to fall right off the pie. Once you've finished all of the crumb mixture, you're ready to bake!
9. Bake at 425 degrees for 15 minutes, then at 375 degrees for 45 minutes. Cool and enjoy!

pie shells, apples, vanilla, cinnamon, butter, flour, white sugar, brown sugar, ubc, crumb topping, brown sugar, allpurpose, white sugar, butter

Taken from tastykitchen.com/recipes/desserts/crumb-top-apple-pie/ (may not work)