1/3 cup cold butter
HEAT the oven to 400 degrees.
MIX the brown sugar and cinnamon in a bowl.
PEEL and core apples; cut into eighths (or make the slices about 1/4 - 3/8-inch thick at widest).
ARRANGE apple slices in pie shell in layers, alternating with the brown sugar and cinnamon mixture, ending with sugar mixture on top.
FOR TOPPING, MIX sugar and flour in a medium size bowl and cut in butter with a pastry blender till crumbly. Sprinkle/arrange over apples. Make the pie on top of a sheet of wax paper. If any topping falls off the pie, you can sprinkle it from the paper to the pie before popping it into the oven.
BAKE the pie on the center rack of the oven for 40 minutes. Place a foil-lined sheet on the rack beneath the pie to catch any drips.
REDUCE heat to 375 degrees and cook another 10-20 minutes, until apples are soft when carefully poked with a fork.
For 10-inch pie pan
1 1/2 cup flour
1 teaspoon salt
1/3 cup oil (canola or safflower)*
2 - 3 teaspoons cold water
PUT flour into a round mixing bowl. Using pastry blender, stir salt into the flour, then cut in oil until you have a fine meal.
MIX water and a couple spoonfuls of the flour-oil mixture into a paste and then add to bowl and stir lightly. Work it together just long enough to make a ball. Roll between two long pieces of waxed paper. Fit into pie dish.
Note: My sister has been raving about her 'oil crust' recipe for years. I was skeptical until I tasted it; the whole-wheat flour gives it a nutty flavor, and it rolls out so easily! Plus no gloppy shortening to measure.