I made this for friends last night and thought it was delicious! Of course I made a few changes. Since I used really tart Granny Smith apples, I left out the lemon juice and added vanilla. I added a few pinches of salt here and there.
Preheat oven to 400
Line a 9-inch glass pie plate with pastries
filling
6 cups peeled, sliced ​​apples (I used 4 large Granny Smiths)
1/3 cup sugar
3 tbsp flour
1 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1 tbsp lemon juice (I used 1 1/2 tsp vanilla)
topping
1/3 cup butter
3/4 cup flour
3/4 cup brown sugar, packed
pinch of salt
In a large bowl, mix the ingredients for the filling until evenly coated. Spoon into a crust-lined pie plate and gently press down on the filling to even out and compact.
For garnish, melt butter in microwave and stir in flour and sugar (should be crumbly and lumpy). Cool in the fridge. Sprinkle onto the pie filling, breaking up large lumps and pressing down lightly.
Place pie plate on aluminum foil or Silpat-lined baking sheet and bake 45-55 minutes, or until apples are tender when pierced with a fork. If the top is getting too brown, loosely cover the cake with aluminum foil. Remove and let cool on a wire rack for at least 4 hours before slicing.