CRUMBLE TOPPING

• 6 cups thinly sliced, peeled apples (6 medium)

• ¾ cup sugar

• 2 tablespoons all-purpose flour

• ¾ teaspoon ground cinnamon

• ¼ teaspoon salt

• ⅛ teaspoon ground nutmeg

• 1 tablespoon lemon juice (or apple cider vinegar)

Prepare

1. Heat oven to 425°F. 

2. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

Make Filling & Build Pie

3. sIn large bowl, gently mix filling ingredients

4. Spoon filling into crust-lined pie plate. 

5. Top with second crust. 

6. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. 

7. Cut slits or shapes in several places in top crust.

Bake &Serve

8. Bake 40 to 45 minutes or until apples are tender and crust is golden brown.
   NOTE: Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. 

9. Cool on cooling rack at least 2 hours before serving.