Crumb Topped Apple Pie

From Taste of Home Magazine

• Ready In: 45 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 cup shortening
• 1⁄4 cup cold water

• FILLING

• 5  large tart apples, peeled and thinly sliced
• 2⁄3 cup sugar
• 5  teaspoons all-purpose flour
• 1 1⁄4 teaspoons ground cinnamon

• TOPPING

• 2⁄3 cup all-purpose flour
• 1⁄2 cup sugar
• 1⁄4 cup  cold butter

Directions

1. In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle.
2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 inches beyond edge of plate; flute edges.
3. For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples.
4. For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 50-60 minutes longer or until topping is golden brown and filling is bubbly. Cool on a wire rack.