1 Frozen 9-inch deep dish pie crust*
1 cup all-purpose flour
1/3 cup light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick unsalted butter, cut into 1/2-inch pieces at room temperature
3 pounds mixed apples, peeled and sliced 1/4-inch thick
4 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1/4 cup light brown sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon salt
*You could also use a homemade pie crust or a refrigerated pie crust. If using either, once you have prepped your pie plate with the crust place the dish in the refrigerator until the crust is firm, at least 1 hour or overnight. If using a frozen pie crust, you can fill the crust right out of the freezer.
Make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Add the butter to the mixture and use your hands to mix it until crumbs form. Place in the freezer until ready to use.
Line a large baking sheet with aluminum foil and place it in the bottom rack of your oven and then preheat the oven to 400 F.
Make the filling: Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the pie crust. Sprinkle the filling with the frozen crumbs. Breaking any large crumbs into smaller pieces and making sure to spread them evenly over the pie and patting them down while doing so.
Place the pie on the baking sheet in the oven and bake until the crumbs lightly brown, about 25-30 minutes. Reduce the oven temperature to 350 F and continue baking until the apples are completely soft when pierced with a knife, about an additional 60 to 80 minutes. If you find the crumb topping is getting too dark cover it loosely with a piece of aluminum foil. Transfer the pie to a wire rack to cool completely.
Recipe from Food Network