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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Another recipe pasted in my recipe binder years ago. Originally from Southern Living magazine. Ingredients:
1 (9 inch) prepared pastry for double-crust pie |
3/4 cup sugar |
1 tablespoon all-purpose flour |
1/2 teaspoon cinnamon |
1 dash salt |
3 1/2 cups apples, peeled and chopped (i like either granny smith or braeburn) |
1 (16 ounce) can applesauce |
1 tablespoon lemon juice |
1 -2 tablespoon butter |
3 tablespoons all-purpose flour |
1 tablespoon sugar |
1 dash salt |
1 tablespoon butter |
Directions:
1. Roll half of pastry 1/8 inch thick and fit into a 9 inch piepan.
2. Combine the 3/4 cup sugar, the 1 tablespoon flour, cinnamon and salt; stir in apples, applesauce, and lemon juice.
3. Spoon apple mixture into prepared piepan and dot with butter.
4. Roll out remaining pastry to 1/8 inch thickness, and cut into strips; arrange in a lattice design over apples.
5. Mix together the 3 tablespoons flour,1 tablespoon sugar, and salt; cut in butter until mixture resembles crumbs; sprinkle evenly over top lattice crust.
6. Bake in a preheated 425 degree oven for about 45 minutes, or until crust and topping are golden brown.
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