Crunch Top Apple Pie
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INGREDIENTS DOUGH AND FILLING Dough for a double crust 9-inch pie, homemade, frozen, or refrigerated 3/4 cup sugar 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon Dash salt 3-1/2 cups peeled, chopped cooking apples 1 (16-ounce) jar applesauce 1 tablespoon lemon juice 2 tablespoons butter, chopped into small pieces CRUNCH TOPPING 3 tablespoons all-purpose flour 1 tablespoon sugar Dash salt 1 tablespoon butter, at room temperature Preheat oven to 425 degrees. Line a 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, and salt in a bowl. Stir in apples, applesauce, and lemon juice. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie. FOR CRUNCH TOPPING - Combine flour, sugar, and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake for 10 minutes, then reduce heat to 350 degrees and continue to bake for about 45 minutes, or until crust and topping are golden brown. Makes 6 to 8 servings