Who doesn't like apple pie?  There are so many ways to prepare an apple pie, and for Thanksgiving this year, I decided to forgo the normal double-crust pie for the buttery, nutty, sugary deliciousness of a crumble top.  This is a recipe given to me by my mom in book she made of her favorite recipes and dishes/baked goods that I grew up on.   I wish you could see this book because it's beautiful with hand drawn images of the dish or ingredients in the dish.  (she's an amazing artist!)


For the crumble:
1/2 cup flour
1/2 cup packed brown sugar
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 cup butter, cold and cut into small pieces
1 cup chopped pecans

For the pie:
1 Pillsbury Pie Crust
3 lbs. Granny Smith apples
1/2 cup packed brown sugar
3 Tbsp flour
3/4 tsp cinnamon
1/4 tsp ground nutmeg
2 Tbsp lemon juice
1. Prepare the crumble topping.  Cut the butter into dry ingredients until it forms small balls (crumbles).  Use a food processor to facilitate the process.

2. Fit pie crust into a 9" pie pan, crimping edge against pie pan, and preheat oven to 400 degrees.

3. Peel and thinly cut apples.  Toss with the lemon juice.

4. In a separate bowl, combine sugar, flour, cinnamon, and nutmeg.  Toss with the apples, then place apples in thin layers inside the prepared crust.  Sprinkle topping over apples.

5. Bake for 15 minutes at 400 degrees, then turn down the oven to 350 degrees and continue baking for an additional 40 minutes.  If edges are starting to brown too much, cover loosely with foil.

6. Cool at least 45 minutes before serving.  Serve with vanilla ice cream or whipped cream.