• 5 c thinly sliced tart apples (about 5 medium)
• 1 c packed brown sugar
• 1/4 c water
• 1 T lemon juice
• 1/4 c all-purpose flour
• 2 T sugar
• 3/4 t salt
• 1 t vanilla
• 3 T butter

• 1 9“ pie shell (Original recipe calls for top shell with cut slits.)
• Crumb topping.

Mix apples, brown sugar, water and lemon juice in 2 qt saucepan. Heat to boiling; reduce heat. Cover and simmer just until apples are tender, 7-8 minutes. Mix flour, sugar and salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in vanilla and butter; cool.

Heat oven to 425 degrees. Prepare pastry. Turn apple mixture into pastry shell. Top with crumb topping.

Cover edge with 2 inch strip of aluminum foil to prevent excessive browning. Bake 40-45 minutes. Remove foil for last 15 minutes of cooking.