Apple Crumb Pie (favorite apple pie)

 Pastry for singe-crust pie (9 inches)
6 cups-- peeled, sliced apples (abt 7)
2 T. butter
4 t. lemon juice
½ c. sugar
1 T. all-purpose flour
½ t. ground cinnamon
½ t. ground nutmeg

Topping:
½ c. all-purpose flour
½ c. sugar
¼ c. cold butter

Line a 9-inch pie plate with pastry; flute edges.  In a bowl, combine the apples, butter, and lemon juice.  In a separate bowl , combine sugar, flour, cinnamon, and nutmeg.  Mix together.  Spoon into the pastry shell.  For topping, combine flour and sugar in a bowl, cut in butter until mixture resembles coarse crumbs.  Sprinkle over filling. 

Bake at 375 degrees for abt. 60 minutes or until the filling is bubbly and the apples are tender.  Use a metal pie ring so the fluted crust doesn’t burn or use tin foil to make one.  Cool on a wire rack.   Yields 6 to 8 servings.