This recipe may be reproduced with the following credit:
 SILVIA BIANCO (http://www.chefsilvia.com)

Diane’s Apple Pie

1 refrigerated piecrust (Pillsbury makes a great one – this is a way to save time without compromising on quality)
7 granny smith apples (sliced in 1/8” pieces)
3 tablespoon light brown sugar *
1/2 teaspoon cinnamon *
1 teaspoon flour *
(these are approximations - just enough to lightly cover each layer of apples)


Topping
1 stick unsalted butter (room temp)
1/2 cup sugar
1 cup flour

Line a 9’ pie plate with the crust and cover with foil and a package of dry beans (this will prevent the crust from shrinking). Bake crust at 350 degrees for 20 minutes. Remove foil and leave crust in the oven for about another 5 minutes until golden. Fill bottom of pie with 1/3 of apples and sprinkle with brown sugar and cinnamon and lightly flour. Repeat 3 times. Pie will be high but will drop after baking.

Topping: Mix together the 3 ingredients and completely cover the apples
Bake the pie at 350 for 1 hr. and 45 min. Shut off oven and leave it in for 30 min