The Apple of my Eye

So, I have been buying lots of fruit to try and keep my snacking limited to more healthy choices (BIG fail this weekend on that). The big bag of apples that I bought had been sitting on the kitchen counter, untouched, for nearly a week. Time to do something with them. Now, I have said it again and again, I am not a big pie fan but I already had premade pie crust in the fridge so that something became apple pie. Normally, I make a fussy pie recipe that calls for making caramel. I didn't have that kind of ambition because I had been choring all morning so I just made the easiest version I could find. I have to tell you, this pie was AWESOME! I ate two pieces and could have eaten a third! So much for healthy choices, lol. I have to say that honeycrisp apples make a fantastic pie! Full of apple flavor and with a nice texture that isn't mushy or grainy. It is now my favorite pie apple. Sorry, McIntosh and golden delicious!

Apple Crumb Pie

1 premade pie crust

FILLING
5-6 honey crisp apples, cored, peeled and sliced
4 tablespoons unsalted butter, melted

1/3 cup granulated sugar

1/4 cup packed light brown sugar

2 tablespoons all-purpose flour

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

1/8 teaspoon salt

TOPPING

1 cup all-purpose flour

1/3 cup packed light brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature

Place a foil-lined baking sheet on the lowest oven rack; Have a second rack set in the middle tier of the oven., preheat to 425˚.

Roll out premade pie crust on plastic wrap. Store flat in refrigerator until time to use.

Make filling.  Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.

Make topping. Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.

Line pie plate with pie crust. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.

Bake the pie on the hot baking sheet  on the bottom rack until lightly browned, about 20-25 minutes. Reduce the oven temperature to 350˚. Remove baking sheet, turn it and return to center over rack. Bake another 50-60 minutes.

Remove pie and let cool before slicing.