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1
Pre-heat oven to 425 F
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2
Peel, core and slice apples.
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3
As you cut the apples put them in a big bowel of water (to prevent browning)
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4
Add other filling ingredients directly to freezer bag
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5
Drain apples in colander.
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6
Add them to the plastic bag with filler ingredients.
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7
And shake bag till apples are coated.
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8
In a separate bowl, cut together all the crumb topping ingredients (if you don't have a pastry cutter, you can use 2 butter knives in a cross slicing motion)
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9
Cut butter and topping together until pea-sized
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10
Put the pie shell on a cookie sheet
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11
Flip the bag of Apple filling into the pie shell.
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12
It will be overflowing with apples (your going to have to pile them in the center and make a mound)
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13
pull plastic bag off, keeping the apples from falling- don't worry they will cook drown
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14
Then press the topping onto the pile of apples (easiest way is to grab a hand full and press it on) making sure all the apples are covered.
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15
It's going to make a mess and fall off, you'll have to wipe the topping off the cookie sheet and add it back to the pie.
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16
(Wipe cookie sheet with paper towel when done - keeps butter from burning in the pan)
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17
Put the cookie sheet and the pie into the oven.
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18
(Don't just pick up the pie.
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19
It's so full you will loose apples if you do)
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20
Bake on 425 for 40 minutes
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21
Cover pie with tin foil (doesn't have to be sealed to pie just place it on top) and bake another 10 min - stops the topping from over cooking
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22
Put a butter knife into the pie, if you feel the apples are still uncooked, cover and cook in 5 minute intervals till done.
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23
Serve warm with real whip cream!
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24
(Or al la mode)
