Kriston's Crumbly Apple Pie

Ingredients
Apple filling mixture:
6-7 tart apples
1 C. sugar
2 Tbs. flour
1 tsp. cinnamon
2 Tbs. butter
1 pre-made pie shell (in freezer section: or folded kind in the refrigerator section, but you need your own pie dish for this one)

Crumbly topping mixture
3/4 C. flour
3/4 C. packed brown sugar
2 Tbs. butter

Directions
Preheat oven to 400 degrees.  Peel and core apples.  Cut apples into small pieces.  Put into large bowl and add sugar, flour, cinnamon. Taste apples to make sure they taste good.  If they don't taste right at this point they won't taste right after they are cooked.  add butter (cut into small pieces) and mix again.  Spoon into pie-shell.  (If you use the refrigerated pie-shell, unfold it into a pie dish and then add apple mixture, do not pre-cook pie shell).  Make crumbly topping mixture into a smaller bowl: add flour and brown sugar and mix.  cut butter into small pieces into bowl (should be pea size) and make sure it is evenly spread throughout the flour/brown sugar mix.  Sprinkle crumbly topping mix over the top of apples in the pie dish cover with aluminum foil.  Put into over for about 30 minutes.  then take off aluminum foil and cook for another 15 minutes.  It will be done when the juices are boiling out the top of the top of the pie.  Put aluminum foil back on if it looks like the crust is getting to brown.  If you make two pies at at the same time in the oven the cook times are a little longer.  Cook for  45 minutes with covered aluminum foil and then another 15 minutes with foil.