Filling:

One 9-inch pie pastry
3/4 cup sugar
1/4 cup flour
1/2 tsp. nutmeg
1/2 cinnamon
dash of salt
6 cups thinly sliced pared apples (about 5 medium-red or green whichever you prefer)

Crumb topping:

1 cup flour
1/2 firm butter
1/2 cup brown sugar

Mix well with fork, pastry blender or finger tips until crumbly.

Directions:

Heat oven to 425. Stir together sugar, flour, nutmeg, cinnamon and salt; mix lightly with the apples. Pout into the pastry lined pie pan and sprinkle with crumb topping.

Keep an eye on the crust and crumb topping. If it is looking too brown then add a 2-3 inch strip of foil around the edge, or cover the whole pie with foil. You want it to be a nice golden brown. Bake for 40-50 minutes-the filling should be bubbling around edges.

**Let pie cool for about an hour before serving. I personally think this pie is even better cold!