Apple Crunch Pie 

1 pie crust for nine inch deep dish pie
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine
7 med large granny smith apples
1 tablespoon lemon juice
1/2 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
                   
1. Place rack in lowest position in oven. Heat oven to 450
   degrees F. 
2. To Make Topping: Mix 1 cup flour, 1/2 cup brown sugar,
   and 1 teas cinnamon; cut in butter until mixture is moist
   and crumbly, and clumps together easily. 
3. To Make Filling: Peel, core, and slice apples into 1/8"
   slices. In another bowl, toss cut up apples, white sugar,
   lemon juice, 1 teas cinnamon and nutmeg. Sprinkle in flour,
   and stir until apples are evenly coated. 
4. Layer apple slices in pie shell. Layer them higher in the
   middle. Pour left over juice from apple mixture over apples.
   Pat the brown sugar topping evenly over apples to make a
   top crust. 
5. Place pie on cookie sheet in oven to catch juice droppings.
   Bake for 15 mins. Reduce oven to 350 degrees F, and bake
   for 45 mins to one hour; bake until center of pie has no
   resistance. If top starts to get too dark, cover with piece
   of foil. Cool on wire rack before serving.