10 large Granny Smith apples, peeled and chopped
1 large lemon, sliced and seeded
2 1/2 cup sugar
3 tbsp. butter
1 tsp. vanilla extract
1 15 oz. pkg. refrigerated pie crusts
whipped topping (optional)

Cook first 3 ingredients in a Dutch oven over medium heat, stirring often, 35 minutes or until thickened. Remove from heat and discard lemon. add butter and vanilla, cool. Fit one piecrust into a 9 inch pie plate. Pour applesauce mixture into crust. Roll remaining piecrust to press out fold lines and cut into 1/2 inch strips. Arrange strips into a lattice design over filling, fold edges under and crimp.

Bake at 425°F for 30-35 minutes.