Crust:

• 1 recipe pastry for a double-crust pie (enough for one 8- or 9-inch pie)

Filling:

• 7 cups baking apples, peeled and thinly sliced (such as Granny Smith or Gala)
• 1/2 cup sugar
• 1 1/2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Crumb Topping:

• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup cold butter or margarine

Preheat the oven to 450°F. Roll the pie dough to fit a large pizza pan or baking sheet and flute the edges as desired. In a large bowl, toss the apple slices with the lemon juice. Arrange the apples evenly over the pastry. In a small bowl, combine the 1/2 cup sugar, cinnamon, and nutmeg, then sprinkle evenly over the apples. In another bowl, cut the flour, remaining 1/2 cup sugar, and cold butter or margarine together until the mixture is crumbly. Sprinkle the crumb topping evenly over the apples. Bake for 20–25 minutes, or until the crust is golden and the apples are tender. Cool completely before cutting into squares and serving