¼cupfreshly squeezed lemon juice, from about 2 lemons
¼cup(53g)granulated sugar
2 ½teaspoonsground cinnamon
½cup(113g)sour cream, optional
Crumb Topping:
1cup(142g)all-purpose flour
¼cup(53g)packed light or dark brown sugar
1teaspoonground cinnamon
½cup(113g)salted butter, cut into small pieces
Instructions
Make the pie crust according to directions, roll it out into a 9-inch pie plate and refrigerate for at least 30 minutes before filling with the apples.
Preheat the oven to 375 degrees F. Peel, core and slice all the apples to about 1/4-inch thick. It doesn't have to be exact - just try to get them all about the same thickness so the apples cook evenly.
Toss the apples in a bowl with the lemon juice, sugar, and cinnamon, then stir in the sour cream, if using. Scoop the apple mixture into the chilled crust.
In a medium bowl, whisk together the flour, sugar, and cinnamon. Add the butter pieces and cut in with a fork, your fingers or a pastry blender until the mixture is coarsely combined and makes a streusel-like consistency.
Lightly press the crumb mixture on top of the apples. Place the pie on a foil-lined baking sheet and bake for 60-90 minutes until the apples are tender and the crust is golden brown. If the crust edges are getting too dark during the last 30 minutes of baking, you can cover them with foil for the remainder of baking.
Serve warm or at room temperature. This pie is divine with a bit of whipped cream or vanilla ice cream.
Notes
Pie Crust: I use this recipe. Apples: I've spent long hours debating and testing which apples work best in apple pies. It's a serious conundrum. Really. My favorite combination is McIntosh apples with a firm, sweet apple (like Fuji, Gala or Honeycrisp). Some people love using Granny Smith apples in pies - just taste for sweetness and add more sugar, if needed, to compensate for tartness. Basically, you just want 1-2 varieties of apples that hold their shape well. Granted, the McIntosh apples are more of a soft apple but I love them dearly in apple pie. Sour Cream: also, the sour cream is totally optional but adds a delicious creaminess to the pie. I've made this pie with and without - wonderful either way.