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Recipe from Kay Greer of Ind.
9-inch unbaked pie shell
Topping
2/3 cup flour
1/3 cup brown sugar
1/3 cup butter or margarine
Filling
2 lb. tart cooking apples
1 tablespoon lemon juice
2 tablespoon flour
3/4 cup sugar
Dash salt
1 teaspoon cinnamon
1. Prepare pie shell: refrigerate until used.
2. Make Topping: Combine flour and sugar in medium bowl. Cut in butter, with pastry blender or 2 knives, until mixture is consistency of coarse cornmeal. Refrigerate.
3. Preheat oven to 400F.
4. Make Filling: Core apples, and pare; thinly slice into large bowl. Sprinkle with lemon juice.
5. Combine flour, sugar, salt, and cinnamon, mixing well. Toss lightly with apples.
6. Turn filling into unbaked pie shell, spreading evenly . Cover with topping; bake 40 to 45 minutes, or until apples are tender. Makes 6 to 8 servings.
