Instructions

1. Heat your oven to 450F.
2. Line your pie pan with a pie shell and crimp edges.
3. For the filling:
4. Peel and slice your apples into thin slices. If you are worried about your apples browning while you slice them, you can add them to a large bowl and toss them in 2 TBS of lemon juice. If I use this method, I add the juice from one half of a lemon to my large bowl, then as I slice my apples I add them to the bowl and toss them in the juice.
5. Mix together your sugars, flour, cornstarch, cinnamon and nutmeg. Coat your sliced apples in this mixture.
6. Arrange your coated apples in your pie shell and pour any remaining cinnamon sugar mixture from the bowl over them. Dot the top of your apples with the 2TBS butter.
7. For the Crumb Topping: Mix flour and brown sugar together in a medium bowl. Cut your room temperature butter into 4 chunks and cut it into your flour/sugar mixture with a fork or pastry cutter until your mixture is a bunch of small crumbs. Do not mix until it's smooth! You want it crumbly.
8. Sprinkle the top of your pie with the crumb topping. Cover it completely.
9. Place your pie on a sheet pan covered in tin foil.
10. Bake your pie for 10 minutes at 450 F.
11. Reduce the heat to 350 F and continue baking for another 30 minutes.
12. Check your pie with about 15 minutes left to bake and see how it is browning. If the crust is looking like it might get too dark or burn, cover your pie with a tent of tin foil to keep it from getting too brown.
13. Remove your pie from the oven and let it cool completely on a cooling rack. This will take several hours. But be patient! The filling sets as it cools.
14. Serve and Enjoy! Be sure to serve with vanilla ice cream or whipped cream for the ultimate treat.