Use a 9" pie plate for this pie.

Either use a purchased pie crust or make your favorite. You can even make this with no bottom crust in a flat casserole dish.

Put the pie crust directly on the pie plate (no need to grease it).

Pat the pie crust into place on the pie plate. There will likely be some extra crust along the rim. Cut this off so it meets the edge of the pie plate.

You can leave the crust as is or crimp the edges of the pie crust to make it pretty by pinching the crust between two fingers all along the rim. Now you should have a nice, wavy pie crust rim.

Core and slice the apples; thinner slices tend to make a better pie. You can peel the apples, or leave them unpeeled.

If you notice the apple slices are starting to turn brown while you are coring and slicing, toss them with a little lemon juice to keep their color.

Toss the apples with the rest of the filling dry ingredients, being careful that the slices are coated on both sides.

Place apple slices in a 9-inch pie pan on the uncooked crust.

Mix the sugar and flour for the top crust (the crumbly top).

Cut the butter into small bits and toss with the dry ingredients. It's easier to spread the crust if each bit of butter is coated with dry ingredients so they don't stick together.

Spread the crumbly top mixture over the apples.

Bake in a preheated 400°F oven for 30 to 35 minutes. (Put the pie on an aluminum foil covered cookie sheet in the oven just in case it overflows.)

The pie is done when the apple juice is thickened and bubbles up through the topping in several places.

Let the pie to cool for 5–10 minutes before cutting.

Serve either warm or at room temperature.

Slice the pie and arrange on dessert plates with vanilla ice cream or whipped cream, if desired. Some people like it in a bowl with a little half and half poured on it, especially if there is no bottom crust.