{things i made} crunch-top apple pie

It's hard to reinvent the wheel–and just so you know, in this case the wheel is apple pie. When it comes to the autumnal staple, I've already got a filling I love and a crust I love but I was looking to make things a little more interesting and special. I'd never heard of or seen a crunch-top pie before but I liked the idea (more crust to distribute over the sweet, jam-like filling will always be fine with me). Easy, tasty, and seasonal–go apple picking (stores count too) and make one tonight!

________________________________

2-2/3 cup flour
3/4 teaspoon salt
2/3 cup oil
6 tablespoons milk

1. Mix the flour and salt in a bowl.
2. Put the oil in a measuring cup and add the milk without stirring. Pour mixture into the flour and mix briefly. Do not refrigerate.
3. Flatten dough by rolling on floured surface or between two sheets of wax paper. Place in pan. Repeat, with a second batch of ingredients, reserving for top crust.

3 tablespoons all-purpose flour
1 tablespoon sugar
Dash salt
1 tablespoon butter (or olive oil, frozen)

1. Combine flour, sugar, and salt in a bowl.
2. Using a fork, cut in butter until mixture is crumbly. Set aside.

2/3 cup sugar
1/3 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon allspice
1/4 teaspoons salt
3 1/2 pounds Granny Smith and/or Braeburn apples, peeled, cored, and cut into wedges
1 tablespoons fresh lemon juice

1. Preheat oven to 400 degrees. In large bowl, combine sugar with cornstarch and spices. Add apples and lemon juice and toss to coat evenly.
2. Spoon apple mixture into prepared crust. Top and seal with second pie crust. Fold overhang up over the pie-plate's rim and pinch to form a decorative edge. Cut three vents in top crust. Sprinkle evenly with crumb mixture.
3. Bake pie 1 hour 10 minutes or until apples are tender when pierced with knife (to prevent burning, cover pie loosely with tented foil after 40 minutes). Cool pie on rack 3 hours to serve warm, or refrigerate to serve cold later.