Preheat oven to 425 degrees. Fit pastry shell into pie pan.
Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon. Mix well, then add to apples. Toss until apples are evenly coated.
Place apple mixture in pie shell and dot with 2
tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
Bake in preheated oven for 10 minutes.
While filling is baking, combine in a medium bowl 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly.
Remove pie from oven and sprinkle streusel on top.
Reduce heat to 375 degrees. Bake an
additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.
*A good apple pie depends on the type of apples used. Texture and taste are the two most important qualities to consider in a baking apple, and the apple that you like best for everyday snacking might not hold up when put into a pie. Apples need to retain their shape and not turn into applesauce during baking.
Red Delicious and Golden Delicious, despite their promising names, are not good choices for baking, and neither are Gala and Cortland, since they tend to become mealy in pie fillings.
Among the really good pie apples are Jonathan, Jonagold, Winesap Braeburn, Fuji, Pink Lady, Rome Beauty, and Empire. Granny Smith are a good tart apple for pie baking but you will need to add more sugar and spices so they might not be your best choice.
Some apple pie bakers like to mix apples to get a blend of tart and sweet.