Rich Apple Crumb Pie

Ingredients

• 1 refrigerated ready-to-bake pie crust (from a 15-oz box)
•  CRUMB TOPPING
• 1⁄2 cup(s) all-purpose flour
• 2 tablespoon(s) all-purpose flour
•  cup(s) packed light-brown sugar
•  cup(s) granulated sugar
• 1 teaspoon(s) ground cinnamon
• 1/2 cup(s) walnuts,  coarsely chopped
• 1 stick(s) (1⁄2 cup) cold butter,  cut in small pieces
•  FILLING
• 7 medium to large tart apples (about 3 1⁄4 lb), such as Granny Smith,  Pippins or Greenings
• 1 tablespoon(s) lemon juice
• 1/2 cup(s) granulated sugar
• 3 tablespoon(s) all-purpose flour
• 1/2 teaspoon(s) ground cinnamon
• 1/8 teaspoon(s) ground nutmeg
•  Garnish: confectioners’ sugar

Directions

1. Have ready a 9-in. pie plate and a baking sheet. Place oven rack on lowest rack position in the oven. Heat oven to 450°F.Directions
2. Line pie plate with pie crust as package directs. Flute or crimp edge.
3. Topping: Mix flour, brown and granulated sugar, the cinnamon and walnuts in a medium bowl. Cut in butter (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.
4. Filling: Peel, halve and core apples. Cut in 1⁄8-in.-thick slices by hand (or with the slicing disk of a food processor). Place in a large bowl, add lemon juice and toss to coat. Mix remaining ingredients in a small bowl, sprinkle over apple slices and toss to coat.
5. Layer apple slices in pie shell, mounding them higher in center. Gently pat topping evenly over apples to form a top crust. Place pie on the baking sheet to catch any drips.
6. Bake 15 minutes. Reduce oven temperature to 350°F and bake 45 minutes longer, or until a skewer meets some resistance when center of pie is pierced (apples will continue cooking after pie is removed from the oven) and topping is golden brown. (If topping browns too quickly, drape a piece of foil loosely over the pie.) Cool pie completely on a wire rack before dusting with confectioners' sugar and serving.