1 c. graham cracker crumbs
1/4 c. sugar
1/4 c. melted butter

Mix all ingredients. Press firmly into 9 inch pie pan. Chill or bake at 350 degrees for 8 to 10 minutes. Cool. Cuts out best if baked.

(This is for a 9 inch pie).

9 inch graham cracker crust (see above)
4 lg. apples (Jonathan or Golden Delicious)
1 c. sugar
1/3 c. brown sugar
1/3 c. apple cider
1/4 c. chopped black walnuts
2 tbsp. orange juice
1 tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
Dash salt
2 tbsp. butter
1/3 c. bread crumbs
1 c. whipping cream

Peel apples; cut into small chunks. Cook with sugars, cider just until tender or barely translucent. Don't overcook. Add nuts, juices, spices and salt. Melt butter over low heat. Stir in bread crumbs just to brown. Remove from heat. Add to apple mixture. Chill. Beat cream until stiff. Fold into cooled apple mixture. Pour into crust. Freeze. Top with more whipped cream and drizzle with warm lemon sauce. (Below).

1/3 c. boiling water
1/3 c. sugar
1 tbsp. butter
Juice and grated rind of 1 lemon
Pinch salt
2 tsp. cornstarch
1/3 c. milk
1 egg, separated

Bring first 5 ingredients to boil in stainless steel or enamel pan. Boil 1 minute. Blend cornstarch, milk, and egg yolk. Stir into boiling mixture over low heat until thick. Remove from heat. Fold in stiffly beaten egg white.