Apple Crisp Pie

• Pastry for 1 crust pie or pkg. pie crust mix
• 6 cups pared apples (about 2 lbs.)
• 3/4 cup sugar
• 1/8 tsp. salt
• 2 tbs. flour
• 1/2 tsp. cinnamon
• 1 cup bran flakes
• 1/4 cup flaked coconut
• 1/3 cup chopped pecans
• 1/4 cup brown sugar, firmly packed
• 1/4 cup melted butter or margarine

Prepare pastry according to recipe or package directions. Roll out to a 12" circle; line 9" pie plate. Make a high fluted edge with fingers.

Heat oven to 400° F. Combine apples, sugar, salt, flour, and cinnamon, turn into prepared pie shell. Cut a circle of foil just large enough to cover filling but not pastry edge; fit over filling.

Bake 30 minutes. Mix bran flakes, coconut, pecans, brown sugar and butter or margarine. Sprinkle over top of hot pie. Bake 10 to 15 minutes longer until pastry is golden brown and filling is bubbly.

Topping may have to be protected from over-browning with foil during last few minutes of baking.