Sift flour with salt; set aside. In saucepan, bring 3/4 cup (175 mL) water and butter to boil over medium-high heat; remove saucepan from heat. Using wooden spoon, stir in flour mixture. Return to stovetop; cook over medium heat, stirring constantly, for 3 to 4 minutes or until mixture forms ball and coats the pan with a thin film.

Using electric mixer, beat the batter until cool. Beat in eggs, one at a time, beating well after each addition; continue beating until dough is shiny and smooth. In separate small bowl, mix together sugar and cinnamon; set aside.

Spoon batter into piping bag fitted with large star tip. Pour enough oil into straight-sided skillet to come 2 inches (5 cm) up side; heat until oil registers 375°F (190°C) on deep-fry thermometer. Pipe 3-inch (8 cm) lengths of dough into hot oil; cook in batches, turning frequently, for 2 to 4 minutes or until golden brown and cooked through. Drain on paper towels. Arrange churros on platter; dust with cinnamon sugar. Serve with Apple Pie Dipping Sauce.

Apple Pie Dipping Sauce: Purée apple pie filling, cinnamon, allspice and nutmeg in food processor or blender until smooth. Transfer to saucepan over medium heat; bring to simmer.