Frank's Recipes! Lemon Apple Crunch Pie

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Lemon Apple Crunch Pie

PASTRY
2 cups sifted all-purpose flour
1/2 tsp. salt
2/3 cup shortening
1/4 cup cold water (approx.)

TOPPING
1 tablespoon margarine
1 tablespoon sugar
3 tablespoon flour

FILLING
1 cup granulated sugar
2 tablespoon flour
1 egg, separated
1 tablespoon grated lemon rind
2 tablespoon lemon juice
1 tablespoon melted margarine
1/4 cup hot water
2 cups pared and sliced apples

Sift flour and salt together. With a pastry blender or two knives, cut in shortening until the consistency of coarse cornmeal. Gradually add water, stirring with a fork until mixture holds together. Divide dough in half. Roll each on a lightly floured surface. Line an 8-inch pie plate with one piece of pastry. Preheat oven to 400 deg. F. Mix sugar and flour together. Beat egg yolk and add lemon rind, lemon juice, margarine and hot water. Blend in flour and sugar, add apples. Fold in stiffly beaten egg white. Pour into pastry lined pie plate. Cover with top crust. Seal and flute edge. Mix margarine, sugar and flour together until crumbly. Brush top crust of pie with milk. Sprinkle with topping. Bake for 40 minutes or until pie tests done.