Dutch Apple Pie

1. Preheat oven to 375ºF. For the pie, in a large bowl, combine the apples, lemon juice, sugar, brown sugar, flour, cinnamon and nutmeg.
2. While the apples are getting all juicy, prepare your pastry crust. Line your 9″ pie pan with the pastry crust.
3. In a small bowl, prepare the topping. Mix the flour and brown sugar together. Add the cold butter and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Pour the apple mixture into the crust. You may need to take a spatula to even out the apple filling and make it more flat.
5. Sprinkle the topping onto the apple pie to cover all the apples.
6. Place pie pan onto a cookie sheet if you want to safeguard against spillage. I also always use a pie shield. (Or use foil to wrap around the crust edges) Bake 40-50 minutes. Allow to cool 2-3 hours to set. If you are in a hurry like me, put it in the fridge after 1 hour on a hotpad and this seems to cool the pie faster.