1/2 pkg. pie crust mix
3 lbs. Granny Smith apples, pared, cored and thinly sliced (9 c.)
2/3 c. firmly packed light brown sugar
2 tbsp. flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Crumb Topping (recipe below)
Confectioners' sugar

Prepare pie crust mix following label directions. Roll out to a 12 inch round on a lightly floured surface; fit into 9 inch pie plate. Trim overhang to 1/2 inch; turn under; flute to make a stand up edge; set aside.

Place oven rack in lower third of oven. Preheat oven to 400 degrees.

In large bowl, combine apples with sugar, flour, cinnamon and nutmeg. Place in prepared pastry shell, mounding in center (a very full pie).

Prepare Crumb Topping; sprinkle over apples to cover completely. Place pie in lower third of oven.

Bake 60 to 70 minutes or until pastry is golden and juices bubble up. (To catch any juices that may bubble over during baking place piece of foil on oven floor.) Cover pie loosely with piece of foil halfway through baking to prevent overbrowning.

Cool on wire rack at least an hour before cutting. If desired, dust with confectioners' sugar.

CRUMB TOPPING:

In small bowl, combine:

3/4 c. flour
1/2 c. firmly packed light brown sugar
1/3 c. softened butter

Blend with fingertips until crumbs are formed. Sprinkle evenly over apples.