Ingredients :
- 1 Frozen Pie crust (deep dish 9")
- FILLING
- 6 large Granny Smith Apples (5 if apples are extra large- pictured)
- 3/4 Cup sugar
- 1/4 Cup flour
- 1/2 tsp Cinnamon
- Dash salt
- CRUMB TOPPING
- 1/2 Cup butter
- 1/2 Cup firmly packed brown sugar
- 1 Cup flour
Method :
- Pre-heat oven to 425 F
- Peel, core and slice apples.
- As you cut the apples put them in a big bowel of water (to prevent browning)
- Add other filling ingredients directly to freezer bag
- Drain apples in colander. Add them to the plastic bag with filler ingredients. And shake bag till apples are coated.
- In a separate bowl, cut together all the crumb topping ingredients (if you don"t have a pastry cutter, you can use 2 butter knives in a cross slicing motion)
- Cut butter and topping together until pea-sized
- Put the pie shell on a cookie sheet
- Flip the bag of Apple filling into the pie shell. It will be overflowing with apples (your going to have to pile them in the center and make a mound)
- pull plastic bag off, keeping the apples from falling- don"t worry they will cook drown
- Then press the topping onto the pile of apples (easiest way is to grab a hand full and press it on) making sure all the apples are covered. It"s going to make a mess and fall off, you"ll have to wipe the topping off the cookie sheet and add it back to the pie. (Wipe cookie sheet with paper towel when done - keeps butter from burning in the pan)
- Put the cookie sheet and the pie into the oven. (Don"t just pick up the pie. It"s so full you will loose apples if you do)
- Bake on 425 for 40 minutes
- Cover pie with tin foil (doesn"t have to be sealed to pie just place it on top) and bake another 10 min - stops the topping from over cooking
- Put a butter knife into the pie, if you feel the apples are still uncooked, cover and cook in 5 minute intervals till done.
- Serve warm with real whip cream! (Or al la mode)
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