Apple Crumb Deep Dish Pie

When I make apple pie, this is the recipe that I usually use, it always turns out great ---prep time does not include preparing the pastry.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1  large  pastry  pie crust (to fit bottom of a 9 or 10-inch deep dish pie plate)
• 7 -8  large baking apples (Granny Smith is best!)
• 1⁄2  lemon, juice of
• 3  tablespoons sour cream
• 1 1⁄2 tablespoons flour
• 1⁄3 cup white sugar
• 1⁄2 teaspoon cinnamon
• 1⁄2 nutmeg
• 3  tablespoons  melted butter

• CRUMB TOPPING

• 1⁄2 cup flour
• 1⁄2 cup sugar
• 1⁄4 cup  cold butter

Directions

1. Line the bottom of a deep dish pie plate with pastry, flute edges.
2. Peel and slice apples thinly and place in a bowl.
3. Squeeze the lemon juice over the sliced apples; toss to coat with the juice.
4. Then mix in the 3 tablespoons sour cream, mix well; set aside.
5. Prepare the crumb topping.
6. To make the crumb topping: in a small bowl mix the flour and sugar together; cut in the cold butter until crumbly.
7. In another small bowl, mix the 1-1/2 tablespoon flour, 1/3 cup sugar, cinnamon and nutmeg.
8. Pour the flour mixture over the apples; toss well to coat.
9. Spoon the apple mixture into prepared pie shell.
10. Drizzle with the 3 tablespoons melted butter.
11. Sprinkle with the crumb topping.
12. Place the pie on a foil-lined cookie sheet (too catch any spills).
13. Bake on the lowest oven rack position at 375 degrees for approximately 1 hour, or until the filling is bubbly and apples feel soft.
14. **Note** if you find that the topping is browning too much, cover lightly with foil.