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Fall is the perfect time to treat your family and guests to this special but simple deep dish pie. Serve on a cake stand and garnish with a drizzle of caramel topping.

Enough pastry for two crust pie.

8-10 Large Apples (I like to use Yellow Delicious)
1/2 c. Sugar
2 t. Cinnamon
3 T. Flour

Crumb Topping:
1 c. Flour
1/2 c. Light Brown Sugar
1/4 Pound Chilled Butter (don’t substitute)
1/2 c. Quick Oatmeal
1/2 c. Chopped Pecans or Walnuts

Roll out piecrust into one large circle. Please don’t use purchased pie crust but if you must, piece together in large a square by moistening edges with water. Fold dough into fourths and transfer into a 10” spring form pan. Work dough up sides of pan adjusting to fit. Do not stretch dough. Let extra dough fall over sides until the pie is filled.

Peel and slice apples. Toss with sugar, flour, salt, and cinnamon. Pile high into the prepared crust. Cut extra dough 1/2” from outside edge of pan. Fold inside and crimp with thumb and fingers. Moisten sides of pan slightly with water if crust will not stand up.

Prepare topping by mixing together flour and brown sugar. Add butter and cut in with two knives or a pastry blender until mixture resembles coarse crumbs. Add nuts and oatmeal and mix well. Spoon topping over apples pressing down as needed.

Bake at 400° for 10 minutes then reduce to 350° and bake for 40 minutes or until a sharp knife inserted has no resistance.

If you do not have a spring form pan try using a pretty casserole dish.