Crunch-Top Apple Pie

By JJCR

Ingredients

• Crunch Topping:
• Pastry for double-crust 9 inch pie
• 3/4 cup sugar
• 1 tbsp. flour
• 1/2 tsp. ground cinnamon
• Dash of salt
• 3 1/2 cups peeled, chopped cooking apples
• 1 (16 oz.) can applesauce
• 1 tbsp. lemon juice
• 1 to 2 tbsp. butter
• 3 tbsp. flour
• 1 Tbsp. sugar
• Dash of salt
• 1 Tbsp. butter

Preparation

Step 1

roll half of 1/8 inch thick; fit into a 9 in. piepan. Combine sugar, flour, cinnamon, and salt; stir in apples, applesauce, and lemon juice. Spoon apple mixture into piepan, and dot with butter.

Roll out remaining pastry to 1/8 inch thickness, and cut into strips; arrange in lattice design over apples. Prepare Crunch Topping, and sprinkle over top crust.

Bake at 425 for 10 minutes; reduce heat to 350 and bake about 45 minutes or until crust is golden brown.

Yield: one 9 inch pie

Southern Living

OUT BEST RECIPES, VOLUME THREE