1 Pastry for a double-crust pi
6 c Cooking apples; sliced (6-7)
1/3 c Sugar
2 tb Flour
6 oz Heath bits ‘o brickle; 1 cu
1/2 c Rolled oats
1/3 c Brown sugar; packed
1/4 c Flour
1/4 c Butter or margarine
1/2 c Walnuts; chopped
1 Egg; beaten
Toss apples with sugar and 2 T. flour. Arrange 1/2 the apples in pastry-lined pie pan. Sprinkle with 1/2 the Heath bits, and top with the remaining sliced apples. In a medium bowl, stir together the oats, brown sugar and 1/4 c. flour. Cut in butter until mixture resembles crumbs. Stir in walnuts, then sprinkle over apples. Roll remaining pastry to 1/8″ thickness. Using a 1-1/2 to 2″ leaf-shaped cutter, cut out about 20 shapes. Place cut-outs around the edge of the pie (dampen edge of pastry with water to keep cut-outs in place. Brush pastry with egg. Cover pie LOOSELY with foil. Bake the pie in 375 degree oven for 20 minutes. REMOVE the foil, and sprinkle with remaining Heath bits. Bake for 20-25 minutes more, or until apples are tender, and the topping is browned. Cool on a wire rack. —–