Easy French Apple Pie

Judy Kanno Kinoshita, Class of 1962

Crust:

Sift into 9-inch pan 2-1/2 cups flour and 1/2 tsp salt.

Mix 1/2 cup oil and 2 Tbsp milk with fork to blend. Pour into dry ingredients and combine with fork. Spread and shape dough. Refrigerate for 1/2 hour or crust may be made ahead of time. This will produce a flaky crust.

Filling:

Spread 2 cans of Comstock apple pie filling on crust and sprinkle with topping.

Topping:

In a bowl mix together 1 cup sifted flour and 1/2 cup brown sugar. Cut 1 block butter into mixture with blender, tossing lightly to form pea-sized pieces of dough.

Wrap outer edge of crust with foil to reduce burning. Bake at 400 degrees for 45 minutes.

Yield: 8 servings