Crunchy Apple Pie

Ingredients for the Pastry:

1 cup all-purpose flour
1/2 tsp. salt
1/3 cup solid shortening or lard
1/4 cup cold water

Preparations for the Pastry:

In a medium bowl, stir together flour and salt. With a pastry cutter or two table knives, cut shortening into flour mixture until particles are about the size of small peas. A tablespoon at a time, sprinkle water over mixture until all flour is moistened. Stir with a fork until dough forms a ball and almost cleans the sides of the bowl. Form mixture into a ball, wrap with plastic wrap and chill in refrigerator for one hour.

Roll ball on a floured surface until dough forms a 12-inch circle about 1/8-inch thick. Gently press dough into a 9-inch pie pan. Trim excess, leaving a 1-inch overhang. Pinch edges to form a decorative border.

Ingredients for the Filling:

8 cups Granny Smith apples, peeled, cored and thinly sliced (about 8 apples)
1 lemon, freshly squeezed
3/4 cup granulated sugar
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1 pinch salt

Preparation for the Filling:

Combine all ingredients and spoon into pastry shell.

Ingredients for the Topping:

3/4 cup firmly packed dark brown sugar
3/4 cup all-purpose flour
1/2 tsp. ground nutmeg
1/3 cup chilled butter
1 cup chopped almonds

Preparation for the Topping:

Combine brown sugar, flower and nutmeg. Using a pastry cutter or two table knives, cut in butter until mixture forms coarse crumbs. Mix almonds and sprinkle topping evenly over filling.

To Complete the Dish:

Preheat oven to 400 degrees. Bake pie for 35 minutes or until topping is lightly browned and filling is bubbly.

Yield: 8 servings