Heat oven to 425F. In medium bowl, combine flour and salt. Using pastry blender or 2 knives, cut margarine into flour mixture until particles are size of small peas. Gradually add water, tossing with fork until mixture is moistened. Gather pastry into ball. Divide pastry into 6 parts. On lightly floured surface, roll each part into 7-inch circle. Place on ungreased cookie sheet. Prick with fork. Sprinkle with sugar. Bake at 425F for 10 to 12 minutes or until light golden brown. Cool on wire rack. To assemble, stack pastry spreading alternately with apple sauce and whipped cream. Spread top layer with whipped cream; sprinkle with cinnamon. Refrigerate at least 2 hours before serving. To serve, cut into wedges. Yields 10 to 12 servings. Notes: Pantry: Motts Cinnamon Apple Sauce. Your guests will linger leisurely around the dinner table to savor every mouthwatering bite of this easy-to-assemble dessert. Serve with mugs of flavored coffee >Hanneman/Buster 1998-Apr Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh on Apr 18, 1998