1 cup Country Crock® Buttery Sticks–Unsalted, melted
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tsp. ground cinnamon
3 lbs. apples, (Granny smith and McIntosh), peeled, cored and sliced, (about 8 cups)
CRUST: Combine flour and salt in medium bowl. Cut in Country Crock® Buttery Sticks–Unsalted with pastry blender or two knives until coarse crumbs form. Add 3 to 4 Tbsp. ice water, 1 Tbsp. at a time, until dough forms. Knead dough with floured hands and shape into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
Preheat oven to 425°. Preheat baking sheet. Unwrap dough and roll on lightly floured surface from center to edges to form a 12-in. circle. Press into 9-in. pie plate; set aside.
CRUMB TOPPING: Combine, granulated sugar, brown sugar and cinnamon in medium bowl. Stir in melted Country Crock® Buttery Sticks–Unsalted until mixture holds together; set aside.
APPLE FILLING: Combine granulated sugar, brown sugar, flour and cinnamon in large bowl. Add apples; toss until coated.
Arrange apple mixture in pie crust. Evenly top with crumb mixture, pressing crumbs together to form large crumbs.
Arrange pie on heated baking sheet and bake 10 minutes. Then decrease oven to 375°. Bake 1 hour or until juices are bubbling. Cool on wire rack.