Ingredients
1 whole 9 Inch Pie Crust
6 cups Sliced Or Diced Apples
1/2 cups Sugar
1 teaspoon Cinnamon
2 Tablespoons Flour
1/2 cups Softened Margarine
1/2 cups Brown Sugar
1 cup Flour
1 dash Cinnamon
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Peel, core, and spiral-slice apples in seconds — pie prep
Enameled cast iron skillet — no seasoning, light interior shows fond
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Hold their shape — warm lentil salads, braised with aromatics
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Peel, core, and spiral-slice apples in seconds — pie prep
Enameled cast iron skillet — no seasoning, light interior shows fond
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Hold their shape — warm lentil salads, braised with aromatics
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Set out pie shell to thaw while making pie. Dice or slice approximately 6 cups of apples (I use green apples such as Granny Smith). Mix together 1/2 cup sugar, 1 teaspoon cinnamon, and 2 Tablespoons flour - toss these dry ingredients with apples until all apples are coated. Pour apples into pie crust. For topping: mix margarine, brown sugar, dash of cinnamon, and 1 cup flour. Cut together with a pastry cutter. Sprinkle over top of pie. I recommend baking this pie on a cookie sheet so the crumbles don't fall into your oven. Bake at 450 for 15 minutes. Then lower the oven temperature to 350 and bake for 20 minutes more. Then lay a piece of foil over top of pie and cook for another 15 minutes. This will allow the apples to get nice and soft without burning the topping.