On The Menu: Apple Pie Cake

I have always found making crust for pies to be a daunting task. Making a pie crust is also something that I haven't ever quite accomplished correctly. What I love about this recipe is that it is super simple to make plus it combines all of the best aspects of a pie (the filling) without the necessity of rolling out a crust. Also, is there anyone who isn't a fan of a crumble topping.

Ingredients:
2 cups flour
1 cup packed light brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 sticks cold unsalted butter, cut into 8 pieces
5 pounds Granny Smith Apples
2 teaspoons fresh lemon juice

Directions:
1. In a large bowl, combine flour, brown sugar, 1 teaspoon cinnamon, and nutmeg. Using a pastry cutter, cut in butter until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.
2. Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top.
3. Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Run a knife around the edge of the pan, and let the cake cool in the pan to set.
4. Serve at room temperature. Dust with confectioner's sugar before serving.