Fresh Apple Pie

Found a plus side about living in the middle of a farming community, fresh fruits and vegetables. And lucky for me we have an apple tree in the back yard that is dropping apples with a slight breeze, so what do I do? Besides let Houston make 5-gallons of apple wine? Make an apple pie, of course!

I have not yet had the courage to make my own crust, so I cheat and buy either the frozen shells or the refrigerated type.

Ingredients:

1 whole Unbaked Pie Crust
Filling:
3 whole large (4 Or 5 Small) apples. Peeled, cored, and sliced or cubed.
1/2 cup Brown Sugar
1/2 cup White Sugar
1 Tablespoon All-purpose Flour
1 cup Heavy Cream
2 teaspoons Vanilla Extract
1/8 teaspoon Cinnamon
Topping:
7 Tablespoons Butter
3/4 cups All-purpose Flour
1/2 cup Brown Sugar
1/4 cup Pecans (more to taste)
Dash of Salt

Make it:

Preheat oven to 375 degrees. Roll out pie dough and place it in a pie pan. Decorate the edges as desired. Or take out of the plastic wrap...

Add apples to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples and mix until evenly covered. Pour apples into pie shell.

In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you're not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.

Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

*Note* It is easier to put the pie on the cookie sheet first and then put the foil on. And to save yourself scrubbing and cursing later, please do not forget the cookie sheet.

Remove from oven when pie is bubbly and golden brown.
Serve warm with whipped cream, or vanilla ice cream. Enjoy!