Pastry for 2-crust pie
1/4 c. firmly packed light brown sugar
2 tbsp. butter, melted
1/2 c. chopped walnuts
4 c. pared and sliced all-purpose apples (about 2 lbs.)
2/3 to 1 c. granulated sugar
2 to 3 tbsp. flour
2 tbsp. lemon juice (from concentrate)
1 tsp. ground cinnamon

Preheat oven to 400 degrees. In 9-inch pie plate combine brown sugar and butter; spread over bottom. Sprinkle nuts evenly over sugar mixture. Divide pastry in half; roll each into 12 inch circle. Carefully line pie plate with 1 pastry circle; do not press into nut mixture. Trim pastry even with edge of plate.

Combine remaining ingredients; turn into prepared pastry shell. Cover with remaining pastry circle; prick with fork. Trim top crust even with edge of plate; seal crust edges with water. Roll edges toward center of pie (crust edge should not touch rim of plate).

Place aluminum foil or baking sheet on bottom oven rack to catch drippings. Bake 40 to 45 minutes or until golden brown. Let stand 2 minutes; carefully run knife tip around edge of pie plate to loosen pie. Invert onto serving plate. Serve warm with ice cream if desired.