1. Preheat the oven to 375℉.

Pastry for 9" Pie Crust

1. In a food processor, combine flour and salt, pulsing twice to mix. Add COLD butter until it resembles coarse crumbs. Add 2 Tablespoons of COLD water and pulse 6 times. Add a third Tablespoon of COLD water and pulse until the dough forms into a ball. If it's still too dry, add another Tablespoon of COLD water. (but I doubt you'll need it!)

2. Turn the dough onto a floured counter. Press the dough into around disk and roll to 1/4" thickness. Flip and rotate the dough on the floured surface so it doesn't stick. Roll the dough into a circle a few inches larger than the pie plate, about 12" for a 9" deep dish pie plate. Place dough into the plate, pressing to fit and crimp the edges. Chill the pie crust while you make the filling.

Pie Filling

1. In a large bowl, mix together the sugar, flour, oats, and nuts. Stir in the sliced apples and gently toss until they're coated. Pour the apples into the pie plate.

Crumb Topping

1. In a medium bowl, stir together the brown sugar, flour, oats, and nuts. Using a pastry cutter, cut in the butter until the topping looks like coarse crumbs. Sprinkle the topping over the apples. (or use another pastry crust to make a lattice crust or a double-crusted pie) All types of crusted pies are baked for the same amount of time.

2. Cover the top lightly with tin foil and bake for 25 minutes. Remove the tin foil and bake for another 25-30 minutes. or until top is golden brown and the apples are soft and bubbly. Remove from the oven and cool on a baking rack. Serve with caramel topping and vanilla ice cream.