OAT BRAN PASTRY:

1 1/2 c. flour
1 c. oat bran
1 tsp. salt
1 c. butter, in pats
1 egg yolk
6 tbsp. cold water

FILLING:

4 lbs. Granny Smith apples, peeled, sliced 1/4 inch
1/2 c. raisins (optional)
2 tbsp. water
3 tbsp. flour
3/4 c. brown sugar
1 tsp. grated lemon rind
1/2 tsp. apple pie spice
1/2 tsp. cinnamon
1 tbsp. fresh lemon juice
1 tbsp. sugar

NOTE: This will be a tart filling; if you prefer your apple filling sweet, use a sweet apple.

Combine flour, bran, salt and butter to a coarse meal texture. Add yolk and water. Combine. Don't over mix. Divide dough in half; chill 1 hour. Roll half to 14 inch circle; press in 10-inch pie pan form the edge.

Simmer apples, raisins and water, covered, stirring, 8 minutes. Cool.

Combine flour, sugar, lemon rind, apple pie spice, and cinnamon. Sprinkle over cooled apples along with lemon juice, tossing to coat. Spoon into prepared pie shell.

Preheat oven to 450 degrees. Using pastry wheel (or knife), cut free form interlocking leaves from 12-inch circle in various sizes. Trace veins with a sharp knife. NOTE: Be creative, cut different patterns for different occasions. i.e. Basic leaf or holly leaves with berries or heart shapes.

Arrange leaves on pie, sprinkle with sugar or green crystal decor; use your creative inner self and experiment so that this pie will be uniquely yours!

Place on baking sheet and tent with foil. Bake 15 minutes; reduce heat to 375 degrees; bake 40 to 50 minutes, removing foil last 20 minutes to brown. Happy pie eating!