Apple Crumb Pie

Crust

Mix flour and salt with a pastry blender or a fork, cut the butter into small pieces and work into flour and salt untill it resembles coarse crumbs. 

Add water one tablespoon at a time, pressing in evenly until a a dough ball forms.

Shape into a ball and regridgerate for one hour.

Turn out on to a lightly floured surface.

Roll the dough out to a one inch thickness about 12 inches in diameter.

Transfer to a pie plate and crimp the edges all around.

Spread soft butter onto the crust inside the plate and sprinkle with cinnamon sugar

Filling

Quarter, core, peel and slice apples to your prefered thickness.

Put the apples, apple cider, sugar, and cinnamon in a large sauce pan.  

Bring to a boil over medium heat, stirring occasionally.

Mix cornstarch and remaining apple cide.

Add to the apple mixture, stirring constantly, boil about 1 minute, until the mixture thickens and the liquid becomes translucent.

Cool slightly, then spoon into prepared crust.

Crumble

Combine brown sugar, flour, melted butter, and cinnamon until coarse crumbs appear.

Spread over the top of pie, sealing it from edge to edge.

Bake

Place oven rack in lower half of oven, cover the oven rack with foil (This pie will dripple)

Preheat oven to 400 F

Bake for 10 minutes

Reduce heat to 375 F

Bake 40 minutes

Cover top of pie with foil and bake an additional  10 to 15 minutes