Apple Crumb Pie

You didn't think I'd leave you hanging without something delicious to fill your crust with did you?? I meant to post this the day after I posted my crust recipe...but you know how that goes. This is one of the many glorious pies famous in the Omi (and now the Atkins) household.  Usually for my birthday this would be my request in place of a birthday cake. It's a huge crowd pleaser and, best of all, it's easy! Serve it ala mode for dessert, and I even like it cold for breakfast! Is that weird...? To each her own, it's good no matter how you serve it!

1 unbaked pie crust
8 granny smith apples, peeled, cored, sliced (these can be thin or thick slices)
1 cup sugar (divided in half)
1 Tbsp cinnamon
3/4 cup flour
1/2 cup butter (1 stick, cold)

Preheat oven to 450 degrees F.  Shape the pie crust into a pie plate.  In a gallon sized zip-loc bag, pour in 1/2 cup sugar and cinnamon. Here's the fun part...add the apples to the bag. Close tightly (very tightly) and toss the apples, coating them evenly. Mound the apples into the pie plate.
Make the crumb topping by mixing the remaining sugar, flour, and butter. (Use your food processor for best results). If the butter is melted then it just turns into a runny mess and it becomes less of an apple crumb pie. Pour this mixture evenly over the apples. 
Bake for 10 minutes at 450, then turn the oven down to 350 and cook for 50-60 minutes until the crust is golden brown and the apples are bubbly hot! See? Easy!

Print this recipe