9-inch unbaked pie shell

TOPPING:

2/3 c. unsifted all-purpose flour
1/3 c. light brown sugar, firmly packed
1/3 c. butter
2 lbs. tart cooking apples
1 tbsp. lemon juice
2 tbsp. flour
Dash of salt
1 tsp. cinnamon

Prepare pie shell and refrigerate until ready to use.

MAKE TOPPING: Combine flour and sugar in medium bowl. With pastry blender or 2 knives, cut in butter until mixture is consistency of coarse corn meal. Refrigerate.. Preheat oven to 400 degrees.

MAKE FILLING: Core and pare apples. Slice thinly into large bowl. Sprinkle with lemon juice. Combine flour, sugar, salt, and cinnamon, mixing well. Toss lightly with apples. Turn filling into unbaked pie shell, spreading evenly. Cover with topping. Bake 40 to 45 minutes or until apples are tender. Makes 6 to 8 servings.