Crumbly Apple Pie

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The buttery brown sugar topping is a great variation on this classic apple pie! Best of all, the steam from the baking apples isn't held in by a top crust...apples are tender, not mushy and bottom crust isn't soggy!

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Steps

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To prepare crust , in a medium bowl , whisk together flour and salt.

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Using a pastry blender , cut shortening into flour mixture until it resembles coarse crumbs.

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Add water , 1 tablespoon at a time , tossing with a fork , until a dough forms.

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Shape into a disc , wrap in plastic wrap and chill for 30 minutes.

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Place oven rack in lowest position.

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Preheat oven to 400f degrees.

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On a floured surface , roll dough into a 12 inch circle.

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Fit into a 9 inch pie pan , trim excess dough , leaving a 1 inch overhang.

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Make a decorative edge.

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To prepare filling , mix together all ingredients.

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Spoon into crust.

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To prepare topping , in a small bowl , mix together brown sugar , flour and nutmeg.

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Using a pastry blender , cut butter into brown sugar mixture until mixture resembles coarse crumbs.

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Sprinkle evenly over apples.

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Bake pie until topping is lightly browned and filling is bubbly , approximately 35 minutes.

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If pie is getting too brown , cover loosely with tin foil.

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Ingredients

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all-purpose flour, salt, crisco, ice water, granny smith apples, granulated sugar, ground cinnamon, ground nutmeg, brown sugar, butter