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Pastry Dough for a Double Crust 9-inch pie
3/4 - 1 cup sugar
1 Tablespoon flour
1 Teaspoon Ground Cinnamon
Freshly Ground Nutmeg to taste
Dash of salt
3 1/2 cups peeled, chopped Cooking Apples
1 (16 ounce) Jar Applesauce
1 Tablespoon Lemon Juice
2 Tablespoons Unsalted Butter, chopped into small pieces
Crunch Topping:
3 Tablespoons Flour
1 Tablespoon Sugar
Dash of salt
1 Tablespoon cold, Unsalted Butter
Preheat oven to 425 degrees.
Line a 9-inch pie pan with half of the dough. Combine sugar, flour, cinnamon, nutmeg and salt in a bowl. Stir in apples, applesauce, and lemon juice. Spoon apple mixture into pie pan and dot with butter.
Cut remaining dough into strips and arrange in a lattice design over top of pie.
For Crunch Topping, combine flour, sugar, cinnamon, nutmeg and salt in a bowl. Using a pastry blender or your finger tips, cut in butter until mixture is crumbly. Sprinkle over top 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.
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