 Apple Crisp Pie - Instructions
Roll out the dough and fit into a 9-inch pie pan, then trim and flute the edges. Set aside.
To make the topping, put the butter, brown sugar, flour, oatmeal, walnuts, cinnamon and salt in a large
bowl. Using your fingertips or a pastry blender, blend the ingredients together until the mixture looks
like coarse crumbs. Don't worry about over blending the ingredients; just keep at it until you have a
coarse, crumbly mixture. Set aside.
To make the filling, peel halve and core the apples, then cut them into slices 1/4" to 1/3" thick. Set
aside.
In a large skillet, combine the butter, sugar and salt and place over medium-high heat. Cook, stirring
frequently, until the butter has melted and blended with the sugar, 2 to 3 minutes. Add the apple slices
and lemon juice. The apples will almost immediate exude some juice. (Pears, if you are using them here,
will exude quite a lot of juice.) Continue to cook, stirring frequently, until the apple slices are
tender and translucent and any juices have mostly evaporated, about 15 minutes. Remove from the heat and
set aside to cool for about 20 minutes, stirring once or twice.
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