Streusel

• 1 cup flour
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 3/4 cup (6 oz) cold unsalted butter, cut into 1/2 inch pieces

Filling

• 4 lbs granny smith or other baking apples (about 10 cups sliced)
• 1 tbsp flour
• 1/2 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1 premade pie crust (whether packaged or handmade)
• 1/2 cup heavy whipping cream

Streusel

• place dry ingredients into food processor with a metal blade
• pulse several times
• add butter and pulse until mixture is crumbly
• set aside and preheat oven to 325 F

Filling

• peel, core, and slice apples into 1/4 inch slices
• combine flour, granulated sugar, and cinnamon in a separate bowl
• roll out the pie dough and fit into 10 inch pie pan, fluting the edges
• toss apples with the sugar mixture and place them into pie shell, they will mound very high, press them down slightly.
• Pour the whipping cream over the apples.
• gently apply the streusel to the apples pressing it into the slices. the streusel should cover the apples completely but not touch the edges of the crust
• Place the pie on the lower rack in the oven.
• bake for 25 minutes, then transfer the pie to the center rack and continue baking for approximately 1 hour or until the apples are softened but slightly firm when tested with a skewer.
• set the pie on a wire rack to cool

Pie is best served 1 hour after being removed from the oven or after being warmed for 15 minutes in a 325 F oven. When building this pie the number of apples may seem a bit excessive and we're inclined to agree. however they will reduce significantly in the oven.
If you substitute granny smiths with an apple with a higher water content add flour to the sugar mixture you toss the apples in.