Ingredients

  1    double pastry crust; 9- or 
       -10-inch, prepa
  6 md Granny Smith apple; peeled 
       -and sliced (6
       SAUCE:
  2 tb cornstarch
  2 ts cinnamon
1/2 ts salt
  6 tb sugar
  6 tb butter; melted
2/3 c  light corn syrup
  1 ts vanilla
  1 tb lemon juice
       TOPPING:
3/4 c  brown sugar
  3 tb flour
  6 tb light corn syrup
  4 tb softened butter
1/4 c  walnut halves

Instructions

Preheat oven to 425§.

Place bottom crust in large deep-dish pie pan. Fill bottom crust with sliced apples. Combine ingredients in sauce mixture and pour evenly over apples. Combine ingredients for topping mixture. Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture. Cover with top crust. Make several slits for steam.

Bake for 45 minutes or until apples are tender and juices are bubbling. Remove from oven. Spread the rest of the topping mixture over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly. Make sure you don't overcook, or the nuts could burn. Remove from oven and let cool completely before cutting.