A rich streusel crust tops this homemade pie, perfect served warm with a scoop of ice cream.
Preheat oven to 400 degrees. Combine the chopped apples in a sauce pan with cinnamon, sugar, salt, and orange zest. In a small bowl, combine corn starch and orange juice. Add to apples. Cover and simmer approx. 10 minutes until apples start to soften*. Meanwhile, combine butter, brown sugar and flour. Using a pastry cutter, food processor or two knives, roughly chop butter into small pieces until the mixture looks like coarse crumbs (like wet sand).
Lay the pie crust into a deep dish pie pan. Add cooked apples and sprinkle crumb topping over the top.
Bake for approximately 20-30 minutes, until topping is golden brown and pie is bubbling. If the edges of your crust are starting to get too dark, wrap aluminum foil around the edges to slow the browning.
You can skip cooking the apples. Your apples will be a little firmer, but otherwise it will taste just fine. Just combine the apples with cinnamon, sugar, salt, corn starch and orange zest, and omit the orange juice. Put the apple mixture straight into the pie crust and proceed with making the topping.
For a little extra umph around the holidays add 1 cup of fresh cranberries (you cook them along with the apples in the orange juice just until they start to burst). It makes a beautiful presentation with the pops of red color, and the tartness of the cranberries cuts a lot of the sweetness from the crumb topping.