If you're like me the inside of the pie really could be discarded. Just give me crust and crumbs! Seriously, after we ate this last night, my mom and I decided that next time we would just leave out the apples and layer crust and crumbs. Apples are great too, but there's nothing like a buttery crust and crumb topping--this recipe is packed with these! If you like apple pie, you're going to love this version!
for the apples
Peel, core and slice apples 1/8-inch thick. Dump them into a bowl with the lemon/lime juice as you slice, so that they don't brown.
Add sugar, flour and cinnamon to apples, and combine.
Place the apple mixture into the chilled crust, packing the apples down.
Carefully pull the crust over the top of the apples and pleat along the edges as you bring it up.
Put the pie dish on top of a cookie sheet (to catch the juices as it bakes) and bake at 375F for 45 minutes. Remove pie and place crumb topping on top. Bake for an additional 30-45 minutes, until crumb topping is golden and apples are bubbly. Cool for several hours before serving. Serve with vanilla ice cream.