Dutch Apple Pie

1. Roll out pie dough and fit into a 9-inch pie plate (regular pie plate or deep dish) If baking right away, preheat oven to 375 degrees.

2. In a large bowl, toss the sugar, flour & cinnamon with the sliced apples together and transfer to prepared pie crust, spreading with a slight mound in the center and pressing down to fill evenly.

3. For the topping, add the brown sugar, flour, cinnamon and butter (cut into pieces) to a bowl of a food processor. Process until the mixture starts to hold together, forming some large clumps (or use a pastry blender to cut in the butter by hand in a small bowl, but make sure to mix until large clumps form to get the big crumb topping).

4. Break off pieces of the topping (it should be solid enough that it can’t be “sprinkled” – press the crumbly topping in the bottom of the bowl together to form clumps) and evenly place over the top of the apples, covering them completely. Gently pat mixture down.

5. Place pie on a baking sheet and cover entire pie loosely with foil. Bake for 15 minutes. Remove foil and bake for 35 to 40 minutes more until top is golden and apples are tender (I also usually remove the baking sheet so the crust browns well). Cool on a wire rack.