Crunch Top Apple Pie - pie crust

Method

• Preheat oven to 425 degrees F.
• Line a 9-inch pie pan with half of dough.
• Combine the sugar, flour, cinnamon, and salt in a bowl.
• Stir in the apples, applesauce, and lemon juice.
• Spoon the 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 the 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 F and continue to bake for about 45 minutes, or until crust and topping are golden brown.
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon fine salt
• 3 tablespoons granulated white sugar
• 1/4 cup vegetable shortening, cold
• 12 tablespoons butter, (1 1/2 sticks) cold and cubed
• 1/4 cup to 12 cup ice water
• In a large mixing bowl, sift together the flour, salt and sugar.
• Add the shortening and break it up with your hands as you start to coat it all up with the flour.
• Add the cold butter cubes and work it into the flour with your hands or a pastry cutter.
• Work it quickly, so the
• butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal.
• Add the ice water, a little at a time, until the mixture comes together forming a dough.
• Bring the dough together into a ball.
• When it comes together stop working it otherwise the dough will get over-worked and tough.
• Divide the dough in half and flatten it slightly to form a disk shape.
• Wrap each disk in plastic and chill in the fridge for at least 2 hours.
• On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
• Yield: 2 (9-inch) pie crusts