2 Tablespoons lemon juice (optional – I use it only if my apples aren’t tart enough)
1/2 cup flour (I used corn and rice. Do NOT use starch when making this gluten-free!)
1/2 cup brown sugar
3 Tablespoons butter
Press pie crust into a nine inch pie plate and crimp edges (as directed in pie crust recipe)
In a large bowl, stir together sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Add in apples and gently toss until coated. Transfer apple mixture to the pie crust. Set aside.
Stir together crumb topping ingredients, using a pastry blender or food processor until mixture resembles coarse crumbs.
Sprinkle crumb topping evenly over apples in pie pan.
Bake at 375 degrees for 45 minutes in center of the oven. (with this high moisture pie crust, over-browning shouldn’t be a problem, however, if you’re using a traditional rollout recipe, you may want to cover the edges with foil)