Crumb-Topped Apple Pie {Bake Now or Freeze for Later}

Crumb-Topped Apple Pie {To Bake Now or Freeze for Later}

For each pie: 

• 1 unbaked single crust pie dough
• 1/4 c. sugar
• 2 Tb. flour
• 1/2 tsp. cinnamon
• 6 c. thinly sliced & peeled tart apples

For topping:

• 3/4 c. brown sugar, packed
• 1/2 c. flour
• 1/2 tsp. cinnamon
• 1/3 c. butter

1. Roll out pie dough and fit into a 9-inch deep-dish pie plate (a regular pie plate will work, but you may need less apples), fluting the edges.
2. If baking right away, preheat oven to 375 degrees.
3. In a large bowl, toss the sugar, flour & cinnamon with the sliced apples together and transfer into prepared pie crust.
4. Make the topping by stirring together the brown sugar, flour, and cinnamon in the bowl of a food processor. Add the butter in pieces and process until the mixture starts to hold together (alternately, use a pastry blender to cut in the butter by hand in a small bowl).
5. Break off pieces of the topping (it should be solid enough that it can’t be “sprinkled”) and evenly place over the top of the apples, covering them completely. Gently pat mixture down.
6. To bake now: Place pie on a baking sheet and cover entire pie loosely with foil. Bake for 15 minutes. Remove foil and bake for 35 to 40 minutes more until top is golden and apples are tender. Cool on a wire rack.
7. To freeze and bake later: After step 5, wrap entire pie – plate and all – with heavy duty foil (or double thickness of foil). Label and freeze up to three months. When ready to bake, remove foil and place frozen pie on a cookie sheet. Use the same foil to cover the pie loosely with foil (I just attach it loosely to the edges of the cookie sheet). Bake at 350 for 40 minutes, remove foil and bake for 40-45 minutes more until the top is browned and the apples are tender.

Note: If you’d like to make this pie over-the-top decadent, drizzle it with this easy-to-make caramel sauce!