Crumb topping
Pastry for 1 crust 9 inch unbaked pie shell

FILLING:

6 c. sliced cooking apples
1/3 to 1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. grated lemon rind
2 tsp. lemon juice

Prepare crumb topping and set aside. Combine: 1/4 c. butter 1/3 c. flour 1/4 tsp. cinnamon

Mix with fingertips until mixture resembles coarse crumbs. Pour filling in unbaked pie shell. Sprinkle with crumb topping, cover with foil, tucking under rim of pan. Bake at 425 degrees for 20 minutes. Then uncover and bake 20 to 25 minutes or until fruit is tender.