How to make an apple crumb pie

Begin with 5 or 6 washed tart apples. I used Granny Smith.

Slice each apple with an apple slicer.

Place all of the apple slices onto a plate.

On another plate, take each apple slice and slice it in half again with a paring knife. It is okay if the apples get a little brown.

Slice each apple in half once again. Now you should have apple slices that are 1/4 of the original slice.

Put all of the thinly cut apples on a plate. It is okay if they are not totally even slices.

This step is optional, however I think it tastes better in the end. Using a paring knife still, peel all of the skin off of the apples. You can also do this before slicing the apples if you prefer.

Transfer the apples into a large bowl. Again they are a little brown but it's okay.

In a separate bowl, mix together the 1/2 cup of sugar, 3 tablespoons of flour, 1/4 teaspoon of cinnamon, and a pinch of salt.

Leave out about four very thinly sliced apples that we will use later as decoration on top of the pie.

Pour one fourth of the mixture over top of the apples and mix together.

Repeat the last step three more times with the remaining three fourths of the mixture until the apples are evenly coated.

Mix together the 1 cup of flour, 1/2 cup of brown sugar, and 1 teaspoon of cinnamon.

Add in the butter. Make sure that it is cold. Use a pastry blender to cut in the butter to make crumbs. If you do not have a pastry blender, you can just use a fork.

Pour the coated apples into the pre-made pie crust.

Pour the crumbs over the apples to make an even layer.

Arrange the apples we set aside earlier in a semicircle type shape. You can do this either before you bake the pie or directly before you serve the pie with fresh apple slices. I did it before baking.

Bake at 425 degrees Fahrenheit for 30-50 minutes or until apples are soft and tender. For me, about 40 minutes usually works the best, give or take a little. But check the apples after 30 minutes.

Enjoy!