Apple crumble pie

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IngredientsPastry for single-crust pie (9 inches)TOPPING:1/2 cup sugar1/2 cup all-purpose flour1/2 cup cold butter, cubedFILLING:1/2 cup sugar2 tablespoons all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg5 cups chopped peeled tart apples.

DirectionsPreheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2-in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling.For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to pastry-lined pie plate. Sprinkle with topping.Bake 10 minutes. Reduce oven setting to 375°. Bake 40-45 minutes or until topping is browned and apples are tender. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack. Yield: 10 servings.

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