French Apple Pie

Crust

1½ cups flour

1 stick butter, softened

¼ teaspoon salt

Filling

6 cups Granny Smith apples, peeled, cored and sliced

1½ tablespoons fresh lemon juice

3 heaping tablespoons flour

¾ cup sugar

1½teaspoons cinnamon

¼ teaspoon salt

⅔ cup butterscotch chips

Topping

½ cup butter, cut into 1 tablespoon pieces, chilled

½ cup brown sugar, firmly packed

⅛ teaspoon salt

1 cup flour

Heat oven to 375 degrees.

For the crust: Place the flour, butter and salt in a 9- or 10-inch pie pan. Using a pastry blender or two knives, combine ingredients until crumbly. With your fingers press the crust along the bottom and sides of pie dish. Set aside.

For the filling: Place apples, lemon, flour, sugar, cinnamon, salt and butterscotch chips in a large bowl; combine gently and turn into prepared pie pan.

For the topping: In a food processor, combine butter, sugar and salt using short pulses. Add flour and mix until fine lumps form; sprinkle over apples. Bake 55 minutes or until apples are fork tender.

Serves eight.

Cook's note: Slide a piece of aluminum foil onto the rack below the pie to catch any drips.