Peel, core and slice apples.

As you cut the apples put them in a big bowel of water (to prevent browning)

Add other filling ingredients directly to freezer bag

Drain apples in colander. Add them to the plastic bag with filler ingredients. And shake bag till apples are coated.

In a separate bowl, cut together all the crumb topping ingredients (if you don't have a pastry cutter, you can use 2 butter knives in a cross slicing motion)

Cut butter and topping together until pea-sized

Put the pie shell on a cookie sheet

Flip the bag of Apple filling into the pie shell. It will be overflowing with apples (your going to have to pile them in the center and make a mound)

pull plastic bag off, keeping the apples from falling- don't worry they will cook drown

Then press the topping onto the pile of apples (easiest way is to grab a hand full and press it on) making sure all the apples are covered. It's going to make a mess and fall off, you'll have to wipe the topping off the cookie sheet and add it back to the pie. (Wipe cookie sheet with paper towel when done - keeps butter from burning in the pan)

Put the cookie sheet and the pie into the oven. (Don't just pick up the pie. It's so full you will loose apples if you do)

Bake on 425 for 40 minutes

Put a butter knife into the pie, if you feel the apples are still uncooked, cover and cook in 5 minute intervals till done.