Ingredients
Scale
- for the pie --
- 1 crust from a 15-ounce package rolled refrigerated unbaked piecrust
- 7 cups sliced (peeled McIntosh apples (about 2-1/2 pounds))
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon ground nutmeg
- for the crumb topping-
- 1 cup all purpose flour
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 tablespoon cornmeal
- 1/2 teaspoon cinnamon
- 6 tablespoons butter (melted)
Instructions
- Preheat oven to 375 degrees. Move oven rack to the lowest position in the oven. Place a pizza stone on the rack.
- Unroll piecrust into a 9-inch pie plate. Crimp the edge of the crust.
- Place apples in a large bowl and toss with sugar, flour, cinnamon, allspice, and nutmeg.
- In a separate bowl mix crumb topping ingredients of flour, sugars, cornmeal, and cinnamon. Stir in melted butter until combined and crumbs form.
- Transfer apple mixture to the piecrust-lined pie plate. Sprinkle with crumb topping. To prevent over browning, cover edge of pie with foil. Place pie on a parchment lined baking sheet. Place on top of the preheated pizza stone.
- Bake for 40 minutes. Remove foil. Bake for 20 minutes more or until apples are tender and filling is bubbly.
- Cool on a wire rack.
- Category: Dessert
- Method: Oven
- Cuisine: American