• Start by rolling out your pie crust and position it in a 9-inch pie dish. Chill it in the refrigerator until you are ready to fill.

For the Apples:

• Peel, core, and thinly slice the apples. In a large pot, pour in about an inch of water and add the sliced apples. Cook while gently stirring for approximately 3-5 minutes once the water boils, until the apples become slightly soft.

For the Crumb Topping:

• In a large bowl, mix together the flour, sugars, cinnamon, and salt. Utilize a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
• After draining the apples, let them cool in a strainer for a few minutes. Once cooled, layer the apples into the prepared pie crust and sprinkle the ¼ cup of sugar mixed with cinnamon over the top. Evenly distribute the crumb topping.
• To catch any spills, place the pie on a cookie sheet. Protect the crust edges with thin strips of foil or a pie shield.
• Bake in a preheated oven at 425°F for 10 minutes. Afterward, lower the temperature to 350°F and continue baking for another 30-40 minutes. Remove the foil in the last 15 minutes to allow the crust to achieve a golden brown color.
• This pie can be prepared a day early; just store it in the refrigerator overnight. It pairs wonderfully with whipped cream or ice cream. Enjoy!