1 refrigerated ready-to-bake pie crust
TOPPING:
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1 stick (1/2 cup) cold butter, cut in small pieces
FILLING:
7 medium to large tart apples (about 3-1/4 lb), such as Granny Smith, Pippins or Greenings
1 tablespoon lemon juice
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1. Have ready a 9-in. pie plate and a baking sheet. Place oven rack in lowest position in oven. Heat oven to 450°F.
2. Line pie plate with pie crust as package directs. Flute or crimp edge.
3. Topping: Mix flour, sugars and cinnamon in a medium bowl. Cut in butter (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.
4. Filling: Peel, halve and core apples. Cut in 1/8-in.-thick slices by hand (or with the slicing disk of a food processor). Place in a large bowl, add lemon juice and toss to coat. Mix remaining ingredients in a small bowl, sprinkle over apple slices and toss to coat.
5. Layer apple slices in pie shell, mounding them higher in center. Pat topping evenly over apples to form a top crust. Place pie on the baking sheet to catch any drips.
6. Bake 15 minutes. Reduce oven temperature to 350°F and bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced (apples will continue cooking after pie is removed from oven) and topping is golden brown. (If topping browns too quickly, drape a piece of foil loosely over the pie.) Cool completely on a wire rack before serving.
Serve with whipped or ice cream.
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