51/2 c. thinly sliced, pared 1/2 tsp. vanilla tart apples Unbaked 9" pie shell 3/4 c. sugar 3 Tablespoons butter or regular 2 tsp. salt margarine, melted 2 tsp. lemon juice Peanut Crunch Topping ( recipe follows)
Combine apples, sugar, flour, salt, lemon juice and vanilla in bowl; mix well. Arrange mixture in unbaked pie shell and drizzle with melted butter. Prepare Peanut Crunch Topping and sprinkle over apple mixture. Bake in 350° oven 50 to 60 minutes, or until apples are tender. Cool on rack. Makes 6 to 8 servings.
Peanut Crunch Topping: Combine 1/2 c. coarsly crushed cornflakes, 1/4 c. sugar and 1/8 tsp. salt in bowl. Add 3 Tablespoons crunchy peanut butter and mix until blended, using a pastry blender.