Dutch Apple Crisp Pie
1 Ready-To-Bake Pie Crust
1 Cup Granulated Sugar
1/4 C Corn Starch
1/2 t. Ground Nutmeg
1/4 t. Ground Cinnamon
Pinch Of Salt
6 Medium-Sized Granny Smith Apples; Peeled, Cored, Thinly Sliced (About 6 Cups)
1 C All-Purpose Flour
1 Stick Butter, Slightly Chilled, Cut Into Chunks
1/2 C Firmly Packed Light Brown Sugar
Preheat oven to 350 degrees.
Prepare pie crust according to package directions for 1 unbaked pie crust.
Blend next 5 ingredients in medium bowl; add sliced apples, mix well until apples are thoroughly coated. Pour into prepared crust. Place pie on baking sheet.
Blend flour, butter, and brown sugar in separate bowl, pinching with fingers until it resembles small pea-sized crumbles. Spread evenly over apples.
Bake on center rack about 1 hour 10 minutes. Carefully cover pie with aluminum foil to prevent burning. Bake an additional 20 minutes or until pie is heated through and apples are softened. Let rest at room temperature at least 1 hour before serving. Best served warm.