Pie Crust:

2 c. all-purpose flour
1/2 tsp. salt
2/3 c. shortening
6 to 7 tbsp. cold water

Combine the flour and salt. Using a pastry blender, cut in the shortening until pieces are pea size. Using a total of 6 to 7 tablespoons cold water, sprinkle 1 tablespoon water over part of the mixture and gently toss the mixture with a fork. Push the moistened dough to one side of the bowl. Repeat, using 1 tablespoon of water at a time, until all of the dough is moistened. Divide into thirds.

Pie:

6 large, tart cooking apples, peeled, cored and sliced (6 c.)
2/3 c. quick-cooking rolled oats
1/4 c. packed brown sugar
3 tbsp. all-purpose flour
1/3 c. butter
1 egg yolk, beaten
1 tbsp. water
1/3 c. butterscotch-caramel ice cream topping

On a lightly floured surface, roll out about 2/3 of the pie crust to a 13 to 14-inch circle and turn it into a 10-inch deep-dish pie plate.

In a large mixing bowl, combine the 1/2 cup granulated sugar, 1/4 cup flour and cinnamon. Add the apples and toss together. Turn mixture into pie crust.

In a medium size bowl, mix rolled oats, 1/4 cup brown sugar and 3 tablespoons flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle the oat mixture over the apple mixture.

Roll out the remaining pastry and cut into 1/2-inch wide strips. Weave over the top of the pie to form a lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips. Seal and crimp edges. Brush the lattice top and crust with a mixture of the egg yolk and the water. To prevent overbrowning, cover the edge of the pie with aluminum foil.

Bake the pie in a 375°F oven for 25 minutes. Remove the foil.

Bake for 20 to 30 minutes more or until filling is bubbly. Remove pie from oven and drizzle with caramel topping. Cool on a wire rack.

Makes 8 to 10 servings.