Instructions

1. Preheat the oven to 350°F and prepare your pie crust according to directions if making homemade, or place in your pie dish if using a pre-made one! Blind bake the pie crust. Line the Belmont Deep Dish Pie Crust with parchment paper and fill it with rice or beans to weigh it down and prevent it from bubbling up. Bake at 350° for 10 minutes or until slightly golden brown.
2. While the pie crust is blind baking, make your filling. Peel the apples and slice them into ¼” thick slices, cutting the slices in half so you have small pieces instead of large full apple slices. This will sit better in the pie crust and allow you to load it full of apples.
3. Add the rest of the pie filling ingredients to the apples and stir to combine.
4. Remove the rice from the blind baked pie crust and pour the apple filling into the crust, using a spatula or your hands to arrange and pack the apples in tightly, mounding them slightly in the middle.
5. Next, make the crumb topping. Combine all the ingredients for the crumb topping in a medium bowl and use a fork to stir together until the mixture forms a crumbly dough.
6. Sprinkle the crumb topping over the apple filling, patting it down slightly to get it into the nooks and crannies of the apples.
7. Bake at 350°F for 50 minutes to 1 hour or until the filling is bubbling and the topping is golden brown.
8. Allow to cool before serving. Preferably with a scoop of vanilla ice cream 🙂