• Preheat the oven to 375°F (190°C). If you use a homemade crust, I recommend par-baking it for 7-9 minutes. Cool completely before filling. Storebought graham cracker crusts do not need to be par-baked.

Crumble Topping

• Mix the flour, brown sugar, ground cinnamon, and salt in a medium bowl.
  ¾ cup all-purpose flour, ½ cup brown sugar, 1 teaspoon ground cinnamon, ⅛ teaspoon salt
• Add the butter and mix with a fork or your fingers until the mixture is crumbly.
  5 tablespoons butter
• Place the bowl in the freezer for about 15 minutes while you prepare the pie filling.

Apple Pie

• Peel and core your apples, and slice them ¼-inch thick.
  3 pounds apples
• Melt the butter in a large saucepan over medium heat. Add the apples and stir to coat them in butter.
  2 tablespoons butter
• Add the sugar, cinnamon, nutmeg, and salt. Cook for 5 minutes while stirring frequently.
  ⅔ cup granulated sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon salt
• Sprinkle the flour over the mixture and cook an additional 5 minutes, stirring continuously. The apples should be tender and the juices thick. Remove from heat and stir in the apple cider vinegar.
  3 tablespoons all-purpose flour, 1 tablespoon apple cider vinegar
• Pour the prepared apple mixture into the graham cracker crust, spreading evenly in the pan. Then, remove the crumble topping from the freezer and sprinkle it over the apples.
  1 graham cracker crust
• Place the pie in the oven and bake for 30-35 minutes or until the filling bubbles and the crumble is golden brown. Remove from the oven and cool completely before slicing.