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

STREUSEL TOPPING:

1 c. buttermilk baking mix
1/2 c. chopped walnuts
1/2 c. light brown sugar, firmly packed
1/4 c. butter, melted
1 pt. vanilla ice cream (optional)

Prepare filling. In 8 inch square baking dish combine apples, raisins, grated lemon peel, cinnamon, and nutmeg. In blender combine eggs, sugar, baking mix, milks and melted butter; process at low speed about 1 minute to blend well. Pour batter over apples in dish; set aside

Prepare streusel topping. In medium bowl stir baking mix, walnuts, brown sugar, and butter to mix well; sprinkle evenly over apple mixture. Bake at 350 degrees for about 55 minutes until puffed and golden and center is set. Flaky crust forms while pie cooks. Serve warm, topped with ice cream. 8 servings.