Apple Crumble Pie

Preheat the oven to 375 degrees F. Refrigerate the pie crust (in the pan) while preparing the filling/topping.

For the apple filling, in a large bowl toss the apples with the lemon juice. Add the brown sugar, flour, lemon juice, cinnamon, nutmeg and salt. Stir until the apples are evenly coated with the ingredients. Set aside.

For the crumble, in a medium bowl mix together the flour, brown sugar, cinnamon and salt. Add the melted butter and stir until the mixture forms small crumbles. It's ok if the crumble mixture is more wet than a traditional streusel - just crumble it into pieces when topping the pie.

To assemble the pie, place the pie on a foil-lined, rimmed baking sheet.

Scrape the apples and any liquid evenly into the pie crust.

Spread the crumble topping evenly over the top of the apples.

Bake the pie for 60 to 70 minutes until the filling is hot and bubbling and the crust is evenly browned. If the streusel or pie crust is browning too quickly, tent lightly with foil partway through baking.

Let the pie cool to room temperature (or just slightly warm) before serving. It will thicken and set up as it cools.