2/3 c. all-purpose flour
1 pkg. Betty Crocker butter brickle frosting mix
1/3 c. butter (1/2 c. better)
1 pkg. Pillsbury pie crust mix
8 med. cooking apples

In small mixing bowl combine flour and 1 1/2 cups frosting mix. With pastry blender cut in butter. Set aside. Prepare double crust. Roll out all dough on floured surface to a circle 1 inch larger than inverted 10 inch pie pan. Fit loosely into pie pan. Flute edge. Slice off ends of apples and peel; do not core. Shred apples to core making 4 or 5 cups.

Spread 1 cup apples over crust. Cover with 1/2 cup dry frosting mix. Spread 1 1/3 cups apples for 2nd layer. Cover with remaining frosting mix. Spread remaining apples for 3rd layer. Sprinkle flour mixture over top. Bake at 425 degrees for 10 minutes. Reduce to 350 degrees. Bake 25-35 minutes more, until golden brown. Note: 1/2 cup butter, 2 tablespoons water to each layer of apples.