The Bakersfield Voice

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Apple Pie

1 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Dash salt
4 cups peeled, chopped cooking apples
1 cup jar applesauce
1 tablespoon lemon juice
2 tablespoons butter, chopped into small pieces

Crunch Topping:
2 tablespoons all-purpose flour
1 tablespoon sugar
Dash salt
2 tsp butter, at room temperature

Preheat oven to 425 degrees F.

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 F and continue to bake for about 45 minutes, or until crust and topping are golden brown.

Pie Crust (you can also use frozen or refrigerated dough)

2 c. flour
1/2 t. salt
2/3 c. cold shortening or butter
approx. 1/3 c. ice water

Mix flour and salt. Cut shortening into flour until it is in pea-sized pieces (use a pastry blender or a fork). Add water, 1 T. at a time, until mixture is crumbly but not dry. Press it together into a ball, and wrap in plastic wrap and chill for at least 15 minutes.