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1
Heat oven to 400F.
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2
Combine 2 cups flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Stir in enough water with fork just until flour is moistened.
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4
Divide dough in half; shape each half into ball.
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5
Flatten slightly.
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6
Wrap 1 ball of dough in plastic food wrap; refrigerate.
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7
Roll out remaining ball of dough on lightly floured surface into 12-inch circle.
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8
Fold into quarters.
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9
Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
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10
Trim crust to 1/2 inch from edge of pan; set aside.
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11
Lightly toss together ice cream topping, apples and lemon juice in bowl.
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12
Add 1/2 cup sugar, brown sugar, flour and cinnamon; toss lightly.
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13
Spoon apple mixture into prepared crust.
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14
Roll out remaining ball of dough into 11-inch circle.
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15
Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel.
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16
Place 5 strips, 1 inch apart, across filling in pie pan.
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17
Weave remaining 5 strips at right angles to strips already in place.
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18
Trim ends.
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19
Fold trimmed edge of bottom crust over strips; build up an edge.
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20
Crimp or flute edge.
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21
Brush strips with 1 tablespoon melted butter; sprinkle with 1 teaspoon sugar.
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22
Cover edge of crust with 2-inch strip aluminum foil.
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23
Bake 35 minutes.
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24
Remove aluminum foil.
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25
Continue baking 20-30 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
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26
Cool pie 30-45 minutes.
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27
Serve warm.
