1 cup rolled oats, large flake or minute (not instant)
1 cup all purpose flour
1 cup brown sugar
2/3 cup butter, at room temperature
8 cups apples, (about 6 to 8 medium size apples)
1 tbsp. fresh lemon juice
1/2 to 3/4 cup brown sugar
2 tbsp. all purpose flour
1 tsp. ground cinnamon
3/4 tsp. salt
1 pastry for a single crust 9" pie

Preparation Time 30 minutes
Baking Time 1 hour

Makes 8 Wedges

Recipe from Heather

1. Stir rolled oats with 1 cup each of flour and brown sugar in a small bowl. Using a fork, work in butter until mixture is crumbly. Do not use a food processor as it breaks up oats. 

2. Place oven rack on lowest level and preheat oven to 425 degrees. Peel and slice apples into 1/4"  wedges. Measure 8 cups into a large bowl. Sprinkle with lemon juice and stir to coat. In a small bowl, stir 3/4 cup brown sugar (if apples are very sweet, use only 1/2 cup) with 2 tbsp. flour, cinnamon and salt. Stir into apples.

3. Roll out pastry and fit into a pie plate. Trim overhang to about 3/4"  from edge. Fold under, press into a high edge and flute. Spoon apple mixture into pastry, mounding in center. Press down lightly on apples. Cover pie with all of crumb topping. Do not press topping down.

4. Carefully place pie on a shallow baking sheet with sides to catch any drips. Replace any crumble topping that may have fallen off. Place sheet holding pie on bottom rack of oven. Immediately turn oven down to 350 degrees. Bake until apples are fork tender, from 1 to 1 1/4 hours. Serve warm or cover and refrigerate.