Filling:
1/3 cup sugar
1 tbs flour
1 tbsp corn starch
1 tsp cinnamon
½ tsp nutmeg
5 cubes peeled granny smith apples (five good size apples)
pie shell
Topping:
½ cup sugar
½ cup flour
½ cup butter
For topping, combine
sugar, and flour; cut in butter until mixture resembles coarse crumbs. Set
aside. In another bowl combine the first four ingredients of filling. As apples
are chopped, spoon a spoonful of this dry mixture onto apples to keep them from
browning as well as to incorporate this mixture. Do this as each apple is
chopped. When all apples are chopped, pour into unbaked pie shell. Sprinkle
topping evenly over pie. Crimp edges. Bake at 400 degrees for 10 minutes.
Reduce heat to 375; bake for 40-45 minutes. Cover crust edges with foil or a
pie covering during last 15 minutes of baking.
Serve warm with
vanilla ice cream.
