I made this pie a few weeks ago, on Columbus Day, when I happened to find myself with a blissful 4-day weekend and unseasonably warm temps. After the requisite three days of sitting around doing nothing, I finally managed to motivate not only to make this pie, but to actually drive out to Stribling Orchard in Markham, Virginia and pick the apples myself. How quaint.
Blue Ridge views from Stribling Orchard
1. Make or purchase one recipe of your favorite pie crust. Preheat oven to 400. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in the pie pan and refrigerate while you make the filling and topping.
2. To make filling, mix all ingredients together in a medium bowl. To make topping, mix all ingredients together in a small bowl. The topping mixture should clump when pressed together.
3. Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.
4. Transfer to a wire rack; cool completely before serving.
Easy as pie!!