(Also good with Blueberries.)

CRUST:

Use your own basic pastry recipe (or one large pie crust that can be bough commercially). Line one large deep pie dish and crimp edges.

FILLING:

6 c. (about 2 lbs.) apples (I use any good cooking variety)
3 tbsp. lemon juice
1/2 c. sugar
3 tbsp. flour
2 tsp. cinnamon
Butter

TOPPING:

1/3 c. sugar
1/3 c. brown sugar
2/3 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves (optional)
2/3 stick butter

Slice pared apples into large mixing bowl. Mix with other ingredients for filling and coat apples well. Turn into pastry lined dish and dot with 6 nickel-sized dots of butter. Place all topping ingredients in deep bowl and cut with two knives until mixture is like a coarse meal. Mound on top of apples and cover entire top. Bake at 375 degrees for one hour.

Use blueberries instead of apples and use 1 teaspoon of cinnamon in pie instead of 2 teaspoon and cut baking time by 10 minutes.