Ingredients:

1 9inch pie shell

8 cups Granny Smith apples, like 7 ish

1 lemon, juiced

3/4 c sugar

1/4 c flour

1/4 teaspoon salt

1/2 teaspoon cinnamon

Topping:

1/2 cup unsalted butter, room temperature

1 cup flour

2/3 cups brown sugar

1 tablespoon granulated white sugar

1/4 teaspoon cinnamon

Preheat oven 350 degrees. Peel, core and slice apples. Toss them in a bowl with the lemon juice. Toss a few times while peeling to make sure the apples don’t turn brown as you work. Into the bowl add sugar, flour, salt and cinnamon. Toss to coat the apples, be thorough. Pull the apples out of the mixture into the pie pan. Shimmy the apples so there are no air gaps. Pour the sugar, lemon, flour mixture over the apples.

In a bowl or processor combine the topping ingredients to distribute the ingredients equally. Using your hands, squeeze clumps together and smoosh it onto the apples, trying to cover the entire pie and giving some good clumpy texture. Line a cookie sheet with parchment and center your pie on the pan, to catch the drips. (It’s going to drip, while baking.) Bake for 70-75 minutes.

The only down side to this pie is that it drips and causes the bottom of the pan to get sticky. Maybe place a second pan under the first if using foil.