Preheat oven to 375 and place a cookie sheet on the bottom rack for any overflow.
Start with one cup of AP flour in a large mixing bowl. Add 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt. Mix this well.
Microwave 1 stick (4oz) of butter in a bowl for 20 seconds on high. It will be partially melted. Stir with a fork and then dribble into the flour mixture. Mix with a fork until well blended. Set aside.
Peel and slice apples. I used four good size Granny Smiths. You need 5-6 cups of apple.
Mix 1/2 cup granulated sugar and 1 teaspoon cinnamon together then sprinkle over the apple slices. Mix well to coat.
Prepare a pie crust. Either make one or use a Pillsbury refrigerated one and crimp the edges.
Pour apple into a 9-inch uncooked pie crust. Top with the crumb mix.
Bake on the middle rack. About 20 minutes into baking, check the pie. You may need to protect the edges of the crust, either with aluminum foil or with a fancy-dancy pie crust protector thingy.
Bake a total time of about 50 minutes until golden brown. Allow to cool completely before cutting. 3-4 hours
Some good choices for the apples are Honeycrisp, Pink Lady, Fuji, Granny Smith, and Ida Red. But most apples will be fine other than Delicious.
Use a standard pie pan, which is a 9-inch diameter and 1-1/4 inches deep.
I use refrigerated pie crust. You can use frozen or make your own.
Be sure to fully cool the pie before cutting. It will take 3-4 hours.
Store loosely covered for up to 2 days at room temperature or 3-4 days refrigerated. I do not suggest freezing pie.
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