Dutch Apple Pie

This is what I did with my pie crust:

Pie filling:
5 1/2 cups peeled cored sliced cooking apples
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg


Topping:
3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup butter (or margarine), room temperature


Directions:
Preheat oven to 375 degrees.  Fit pie crust into pie plate.
In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg.  Pile into crust.
In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.  Sprinkle evenly over apples.  Bake for 50 minutes.

I've made this twice for Susie's family, and both times it's gone over well.  The second time I used up leftover strawberries, which I definitely preferred.  There was maybe a cup of strawberries, but you could add more.  Just keep the amount of fruit the same.  I've also been making this in a cake pan (couldn't find Susie's pie plate), so I'm not sure how this would turn out in a more shallow dish.  Always bake a pie on a cookie sheet in case it runs over!!