Apple Crumb Pie

Preheat oven to 450 degrees.

Either make your own pie crust or unwrap the store-bought one. Marie Callender’s pie crusts or Pillsbury roll-up ones work fine.

Peel, core and slice the apples into wedges.

Pile all of the apples into the shell. Pile on as many on as you can. Mix the first 1/2 cup sugar and 1 teaspoon of cinnamon then sprinkle it evenly over the apples.

Combine the second 1/2 cup sugar, 3/4 cup flour and 1/3 cup butter in a food processor or large bowl. Mix until crumbs form (about 30 seconds). It’s okay if there’s some powdery stuff, too. If doing by hand, use a fork and knife and cut the butter into the dry ingredients. Keep cutting until you have crumbs (about 5 minutes).

Pile the crumbs carefully on top of the apples.

Put the pie on a cookie sheet and stick in the preheated oven. Cook for 9-11 minutes at 450 until the crumbs start to turn a little brown. Reduce oven temperature to 350 and cook for another 45-50 minutes until apples are tender. When you take it out of the oven, the pie will still be sort of tall, but it settles down as it cools.

Let it cool completely before covering it or the heat from the pie will make the crumbs mushy.