1 graham cracker pie crust
1 tbsp. lemon juice
1/4 c. light brown sugar, firmly packed
1/2 tsp. cinnamon
1/4 c. light brown sugar, firmly packed
3/4 c. flour
1 lg. egg yolk, slightly beaten
5 1/2 c. sliced cored apples
1/2 c. sugar
3 tbsp. flour
1/4 tsp. salt
1/4 tsp. nutmeg
1/3 c. butter, room temperature

Preheat oven to 375 degrees. Brush bottom and sides of crust evenly with egg; bake on baking sheet until light brown, about 5 minutes. Remove crust from oven. Combine sliced apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix well and spoon into crust.

Mix remaining flour, sugar, brown sugar and butter with a fork or pastry blender until crumbly. Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling, about 50 minutes. Cool on wire rack. Serve at room temperature.