Skip the pie crust step if you are using a frozen pie crust, but make sure you buy the deep dish kind.

For the crust:

This is easiest if you use a food processor, but it can obviously be done by hand. Add flour, salt and sugar to food processor. Whizz it up for a minute, then add the shortening to the flour and once again, pulse for a few times until incorporated. Add the cold butter cubes and pulse a few more times until the mixture is crumbly.

Add the ice water slowly until the mixture starts to form a dough. If you need to add a little more ice water to make it come together, that’s fine. Don’t overwork the dough. Just bring it all together to form a ball.

Divide the dough in half and flatten it slightly to form a disc and wrap each disc in plastic. Chill for a couple of hours. When ready to use, roll the disc out into an 11-inch circle to fit a 9-inch pie pan.

Preheat oven to 425 degrees.

For the filling:

Combine sugar, flour, apple pie spice and salt in a bowl. In a separate bowl, toss the chopped apples in with lemon juice (so they don’t brown) and then stir in the applesauce. Combine the two bowls and then put the mixture into the pie pan and dot with 3 tablespoons of butter. Do not over-fill the pie crust.

For the crumble topping:

Combine flour, sugar and salt in a bowl. Using a fork (or your hands), cut the butter into the mixture until crumbly. Sprinkle over the top of the pie.

Put the pie on a baking sheet (in case some juices spill over).

Bake for 10 minutes, then reduce heat to 350 degrees and continue to bake for another 45 to 55 minutes. The crumble topping should be light golden brown.

Serve warm with ice cream or whipped cream.