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2 C. Flour
1 C. Packed Light Brown Sugar
2 tsp. Cinnamon
1/2 pound (2 sticks) Cold Unsalted Butter, cut into 8 pieces
5 lbs. tart apples, such as Granny Smith
2 Tbsp. fresh Lemon Juice
1. In a large bowl, combine the flour, brown sugar and 1 tsp. cinnamon. Using an electric mixer or a pastry cutter, cut in the butter until the mixture forms pea-size pieces. Press two-thirds of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.
2. Preheat oven to 350*. Peel the apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss the apple slices with the remaining tsp. cinnamon and the 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 the 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. Serve at room temperature.