Add the peeled, cored and sliced apples to a medium bowl.
Add 1/2 cup sugar and the cinnamon and toss to coat. Set aside.
Place a pie crust into a regular 9-inch pie plate. (This can be refrigerated or homemade.) Flute or crimp the edges and add the apples, spreading them out evenly, set aside.
Make the crumble
In a small bowl add the remaining 1/2 cup sugar and flour and mix well. Use a box grater to grate the butter in or break it in to small cubes and work it in to the flour and sugar until it's the size of small peas.
Sprinkle the top with the flour mixture, covering as much of the apples as possible.
Bake 40-50 minutes until the apples are tender. You may need to place a sheet of foil over the pie as it bakes if the top begins to brown too much.