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1
Preheat oven to 425 degrees F.
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2
Line a 9-inch pie pan with half of dough.
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3
Combine the sugar, flour, cinnamon, and salt in a bowl.
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4
Stir in the apples, applesauce, and lemon juice.
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5
Spoon the apple mixture into pie pan and dot with butter.
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6
Cut remaining crust into strips; arrange in a lattice design over top of pie.
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7
For crunch topping:
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8
Combine the flour, sugar and salt in a bowl.
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9
Using a fork, cut in butter until mixture is crumbly.
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10
Sprinkle over top of crust.
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Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.
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12
2 1/2 cups all-purpose flour
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1/4 teaspoon fine salt
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14
3 tablespoons granulated white sugar
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15
1/4 cup vegetable shortening, cold
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16
12 tablespoons butter, (1 1/2 sticks) cold and cubed
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1/4 cup to 12 cup ice water
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In a large mixing bowl, sift together the flour, salt and sugar.
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19
Add the shortening and break it up with your hands as you start to coat it all up with the flour.
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20
Add the cold butter cubes and work it into the flour with your hands or a pastry cutter.
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21
Work it quickly, so the
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22
butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal.
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23
Add the ice water, a little at a time, until the mixture comes together forming a dough.
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24
Bring the dough together into a ball.
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When it comes together stop working it otherwise the dough will get over-worked and tough.
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26
Divide the dough in half and flatten it slightly to form a disk shape.
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27
Wrap each disk in plastic and chill in the fridge for at least 2 hours.
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28
On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
