If you are using a 9” pie crust shell:
3/4 c sugar
1/4 c all purpose flour (if using self-rising flour, omit salt)
1/2 tsp nutmeg
1/2 tsp cinnamon
dash salt
6 c thinly sliced, peeled McIntosh, or Honeycrisp apples (may want to use less sugar depending on sweetness of apples)

If using a 10” crust:
1c sugar
1/3 all purpose flour (if using self-rising flour, omit salt)
1 tsp nutmeg
1 tsp cinnamon
dash salt
8 c thinly sliced, peeled McIntosh, or Honeycrisp apples (less sugar depending on sweetness of apples)

Crumb topping:
1 c all purpose flour
1/2 c firm butter, or margarine (out in room temp for at least 1/2 hr)
1/2 c packed brown sugar
Mix until crumbly.

Directions:

Use hands for mixing and then cover pie with topping, careful to get it evenly covered. Before putting it in the oven, mold strip of aluminum foil around the edge of the pie crust to avoid burning.

Bake at 425, or 400 (if your oven runs hot) for about 45 minutes, or until you see pie bubbling and the topping is golden brown. If you feel the top is browning too quickly, cover it loosely with foil when it starts to get golden brown. Cool and enjoy!!