TOPPING:

2/3 c. all-purpose flour
1/3 c. light brown sugar, firmly packed
1/3 c. butter
9-inch unbaked pie shell

FILLING:

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

Prepare pie shell and refrigerate until ready to use.

Make topping: Combine flour and sugar in medium bowl. With 2 knives, cut in butter until mixture is consistency of coarse cornmeal. 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 with apples. Pour filling into unbaked pie shell. Cover with topping. Bake 40 to 45 minutes.