This is a crumb-topped apple pie simply because I forgot to make a 2-crust pie dough today when I was preparing this! Oh well, mistakes sometimes turn out to be delicious!
Single crust pie dough
Filling:
8-10 granny smith apples, peeled & chunked
1/2 cup sugar
1/8 tsp. salt
1-1/2 Tbsp. cornstarch
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. vanilla extract (pure please!)
Crumbly Topping:
1/3 cup flour
1/3 cup white sugar
1/4 cup (1/2 stick) butter – cut up
1/2 tsp. cinnamon
Preheat your oven to 425 degrees and line a rimmed sheet (cookie sheet) with parchment or aluminum foil – you definitely wanna do this so your oven doesn’t get icky from spillage.
Place the pie dough in the pie plate and set in the fridge while you prepare the apples. Peel each apple and cut off chunky pieces and place in a large bowl. Sprinkle on all the rest of the filling ingredients and mix thoroughly. Carefully pour this into the pie crust shell and set aside.
Meanwhile, prepare the crumbly topping. Mix it all together with your fingers and hands in a medium sized bowl. Sprinkle it all over the apples in the shell. Place pan on the parchment/aluminum foil lined sheet and place in the oven. Bake for 15 minutes, then lower the temperature to 350 for 45 more minutes. It will be juicy and bubbly. Let cool on a rack.