4-6largeapples, Granny Smith mixed with Jonathans or othersLittle under 2 pounds
½cupsugar(100 grams)
1teaspooncinnamon (optional)
Instructions
You will need either a 7 inch (slightly deep dish) or a 9 inch (shallow) for the pie. If you use a deep dish glass Pyrex that measures 9.5 to 10, you'll probably want to increase the apples to 8 apples and just keep the amount of sugar the same.
Prepare the topping first. Mix the dry ingredients together in a bowl and cut in the butter with a pastry cutter. Keep refrigerated while you make the filling.
Peel, core and cut the apples into very thin slices. Put them in a large bowl and toss with sugar and cinnamon. Lay flat in the dough lined pie dish.
Arrange crumb topping evenly across the apples.
Bake at 450 degrees (425 for glass or Pyrex pan) for 10 minutes, then 350 degrees for 40 minutes.
Let the pie cool completely before you slice it.
Notes
7 Inch Pie -- I sometimes make small versions in a 7 inch dish. For the 7 inch version, keep the topping amount the same and use 4 to 6 apples.9 Inch Pie -- 6 apples or about 2 pounds should be enough for a regular 9 inch pie dish. For a deeper dish or a glass pie dish that measures 9.5 to 10, you might want to increase to 8 apples.Oil Crust: Cindy says "Mom made the traditional Crisco crust. I could never get it to roll, plus we like to use less transfats. So I always make an oil pastry crust. For an 8 or 9 inch regular pie plate, stir together 1 1 /3 cups flour and ½ tsp salt. Stir in ⅓ cup canola oil. Sprinkle with 2-3 tablespoons cold water, one tablespoon at a time. Shape into a ball and roll between two sheets of waxed paper."