Delicious! I did add 1/4 cup of flour with the sugar mixture and tossed that with the apples versus putting on top of them, as others suggested. The result was a thicker juice versus runny. The crumble mix that goes on top of it all was delicious. I used Pillsbury refrigerated pie crust. I prebaked the crust for 7 minutes at 400 degrees, because I hate when the bottom crust is underbaked and soggy. I covered the edges with a foil crust protector. Once the crust was slightly prebaked, I added the apple/sugar mixture and topped with the crumble. I baked at 375 for 15 minutes to get the apples cooking, and then I turned it down to 350 for another hour. The lower temperature and longer cook time gave my apples enough time to soften without burning my crust. I kept the foil crust protector on during the entire cook time. The top crumble was just starting to brown, and I could see the apples starting to bubble up through the crumble in the center of the pie when the pie was done. At that point, I poked the apples with my knife to make sure they were soft, and they were. I used Haralson apples, which are great for baking. My family really enjoyed this!
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Delicious! I did add 1/4 cup of flour with the sugar mixture and tossed that with the apples...