9 inch unbaked pie shell

TOPPING:

2/3 c. flour
1/3 c. brown sugar, firmly packed
1/3 c. butter

FILLING:

2 lbs. tart cooking apples
1 tbsp. lemon juice
2 tbsp. flour
3/4 c. sugar
Dash salt
1 tsp. cinnamon

1. Prepare pie shell and refrigerate until ready to use.

2. To make topping: combine flour and sugar. Cut in butter until mixture is consistency of coarse cornmeal. Refrigerate.

3. Preheat oven to 400 degrees F.

4. To make filling: core and pare apples. Slice thinly into large bowl. Sprinkle with lemon juice.

5. Combine flour, sugar, salt, and cinnamon, mixing well. Toss lightly with apples.

6. Turn filling.