Happy Haralson Season!

No bottom crust? Strange decision on my part, perhaps, but it hasn't discouraged anyone from eating a most delicious first haralson pie of the season. Next time (which will likely be tomorrow, if my husband's wish is granted) I'll do an apple crumb pie. It's been a year since I made it, but I believe it's a crust on bottom and crisp-like topping. We'll see.

Apple Pie

haralson apples, peeled and sliced thin (enough to make a large mound which will cook down significantly)
1/2 tsp. cinnamon
1/3 cup sugar
1 - 2 TBS flour

Toss apples with cinnamon, sugar and flour. Place in pie plate.
Cover with crust (1.25 c. flour, pulsed in food processor with 1/2 c. butter, 1 tsp. sugar, 1/4 tsp. salt until it resembles coarse crumbs. add 3-4 TBS ice water, pulsing between each addition, until mixture holds together when pressed but is still crumbly. mold into 1" thick disk and wrap in plastic wrap. refrigerate for 1 hour to 3 days. roll out prior to use. makes one crust). Flute edges of crust and cut slits in crust.
Place in 375 degree oven for 45-55 minutes, until crust is lightly browned and apples are tender.