This crunch-topped apple pie is so easy to make - just pat the rich, cookie-like crust in the pie plate.

Nut Cookie Crust (recipe follows)
7 to 8 c. thinly sliced pared tart cooking apples (8 to 9 med.)
1/2 c. granulated sugar
3 tbsp. Gold Medal all-purpose or whole wheat flour
1/4 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 c. firm butter

Prepare Nut Cook Crust. Heat oven to 425 degrees. Mix apples, granulated sugar, 3 tablespoons flour and 1/2 teaspoon cinnamon. turn into crust. Mix 1/2 cup flour, the brown sugar and 1/2 teaspoon cinnamon; cut in butter until crumbly. Sprinkle over apples. Cover edge with 2 to 3 inch strips of aluminum foil to prevent excessive browning. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake until apples are tender and mixture begins to bubble, 25 to 35 minutes longer. Cool slightly; serve warm.

NUT COOKIE CRUST:

1/2 c. butter, softened
1/2 c. packed brown sugar
1 1/4 c. Gold Medal all-purpose or whole wheat flour
1/2 c. chopped nuts
1/2 tsp. vanilla
1/4 tsp. salt
1/4 tsp. baking soda

Mix butter and brown sugar in large bowl. Stir in remaining ingredients until moist and crumbly. Press mixture against bottom and sides of ungreased pie plate, 9 x 1 1/2 inches, building up 1/2 inch edge.

Two cans (20 ounces each) apple slices, drained, can be substituted for the 7 to 8 cups sliced apples.

Unbleached or self-rising flour can be used in this recipe. If using self-rising flour, omit salt and baking soda.

HIGH ALTITUDE DIRECTIONS (3500 to 6500 feet) : Lightly grease pie plate. Use 5 cups thinly sliced apples. Increase second bake time to 40 to 50 minutes.