Roll out your pie crust according to recipe or package directions and place it in your 9-inch pie plate. Refrigerate until ready to use.
Peel and core the Granny Smith apples, then slice them into thin pieces. I like using my apple peeler for this step.
Place one inch of water in the bottom of a large pot. Add the sliced apples and cook, stirring occasionally for about 3 to 5 minutes after the water starts boiling or just until the apples turn slightly opaque.
While the apples are cooking, prepare the crumb topping. In a large bowl, combine the flour, sugar, salt, and butter. Use a fork or pastry cutter to mix until the ingredients form coarse crumbs.
Once the apples have cooked, drain them very well in a strainer. Let them sit for a few minutes to cool down. Then, add the apples into the pie crust.
Sprinkle ¼ cup of sugar and cinnamon over the apple slices, ensuring they are evenly coated.
Spread your crumb mixture evenly on top of the apples, creating a nice layer.
To prevent any mess in the oven, place the pie on a cookie sheet. Cover the outer edge of the crust with thin strips of foil or use a pie crust shield.
Bake in the preheated oven at 425°F for 10 minutes, then lower the temperature to 350°F and continue baking for 30 to 40 minutes.
Once baked, let the pie cool before slicing. This allows the juices to set, making it easier to serve.
For serving, you can enjoy it with whipped cream or ice cream. If you make it a day in advance, refrigerate overnight for the best flavor.
