6 c. sliced, peeled apples, such as Golden Delicious or McIntosh (about 5 lg. apples)
1 (9-inch) unbaked deep-dish pie shell
1 1/4 c. granulated sugar
1/4 cup cornstarch
4 tbsp. (1/2 stick) butter, melted and cooled
3 lg. egg yolks, beaten
1/2 c. whipping cream
1/4 c. milk
Juice of 1/2 lg. lemon
Cinnamon-Crumb Topping (see below)

Preheat oven to 350°F.

Make pie:

Place the apples in the pie shell. In a large bowl or in a food processor, combine the granulated sugar, cornstarch, butter, and egg yolks. Mix until the sugar has dissolved.

Add the cream, milk and lemon juice and blend until smooth. Pour the filling over the apples and set aside.

Make the Crumb Topping:

1/2 c. packed light brown sugar
1 2/3 c. all-purpose flour
1 1/2 tsp. cinnamon
1 stick butter

In a food processor or in a bowl, cream together the butter and brown sugar. Add the flour and cinnamon and process or stir until the mixture forms medium-size crumbs. Evenly sprinkle the top of the pie with the crumbs and place the pie on a baking sheet.

Bake for 1 hour and 10 minutes or until the crumbs are lightly browned.

Place the pie on a wire rack to cool to room temperature and to allow the custard to set. Cut into wedges and serve, accompanied by vanilla ice cream, if desired.

Serves 6-8.

NOTE: Be sure to use a DEEP 9-inch pie plate or an ordinary 10-inch pie plate.