The trick: The flaky crusts "miraculously" forms while the pie cooks.

FILLING:

2 lg. cooking apples, such as Granny Smith, peeled, cored & sliced, about 3 c.
1/2 c. dark raisins
2 tbsp. grated lemon peel
1 tsp. ground nutmeg
1 tsp. ground cinnamon
2 lg. eggs
1 c. granulated sugar
1/2 c. buttermilk baking mix
3/4 c. milk
2 tbsp. butter, melted

Prepare filling. Heat oven to 350 degrees. In 8" square baking dish combine apples, raisins, grated lemon peel, cinnamon and nutmeg. In blender combine eggs, granulated sugar, 1/2 cup baking mix, milk and 2 tablespoons melted butter, process at low speed about 1 minute to blend well. Pour batter over apples in dish; set aside.

STREUSEL TOPPING:

1 c. buttermilk baking mix
3/4 c. milk
2 tbsp. butter, melted
1 pt. vanilla ice cream (opt.)

Prepare Streusel topping: In medium size bowl stir 1 cup baking mix, walnuts, brown sugar and 1/4 cup melted butter to mix well; sprinkle evenly over apple mixture in dish. Bake about 55 minutes until puffed and golden and center is set. Serve warm, topping each portion with small scoop of vanilla ice cream, if desired. Makes 8 servings.