Apple Crunch Pie

Cooking Instructions

Have ready a 9-in. pie plate and a baking sheet. Place oven rack in lowest position in oven. Heat oven to 450°F.

Line pie plate with pie crust as package directs. Flute or crimp edge.

Topping: Mix flour, sugars and cinnamon in a medium bowl. Cut in butter with a pastry blender (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.

Filling: Peel, quarter and core apples. Cut in 1/8-in.-thick slices by hand (or with slicing disk of a food processor). Put into a large bowl. Toss with lemon juice to coat. Mix remaining ingredients in a small bowl. Sprinkle over apple slices; toss to coat.

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. 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 to cook after pie is removed from oven) and topping is golden brown. If topping is browning too quickly, drape a piece of foil over pie. Cool pie completely on a wire rack before serving.