3/4 c. Crisco
1 tsp. salt
2 1/4 c. flour
1/4 c. cold water

Cut Crisco into flour and salt until size of small peas. Add water until able to shape into a ball.

FILLING:

6 lg. apples (5 c. pared, thinly sliced)
3/4 c. sugar
1/4 tsp. cinnamon
1/4 tsp. salt
1 tbsp. flour
1 tbsp. lemon juice
1 tbsp. butter

CRUNCH TOPPING:

1 tbsp. Crisco
1 tbsp. sugar
3 tbsp. flour

Line 9 inch pie plate with pastry. Combine apples with all filling ingredients. Fill shell. Top with pastry that has been vented for steam. Fold edges under lower pastry - seal and flute. Sprinkle with topping mixture (that has been blended together until crumbly). Bake at 425 degrees for 10 minutes then 350 degrees for 25-30 minutes.