Anita's Apple Crisp Pie

This pie has a topping you'd normally find on apple crisp. I love how crunchy good the crispy topping is. Much nicer than a pastry topping!

Normally, if I have almonds around, I'll leave a 4" diameter circle in the centre with no topping, so that the apples peek out. Then I like to arrange some almonds around in a pattern on the topping, makes for a nice presentation!

(For two, 9” deep dish pies, shells prepared separately. I just use pre-made shells since I'm so bad at pie crust!)

Filling
11 McIntosh apples (Note: try using a mix of three types of apples for an interesting blend throughout the pie)
1 egg, slightly beaten
1 cup whipping cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup butter
Lemon juice

Topping
2/3 cup all-purpose flour
2 cups rolled oats
1 cup firmly packed brown sugar
3 teaspoons cinnamon
Pinch of salt
1 cup melted butter, cooled
Almonds (optional)

Directions

1. Blend egg, cream, and vanilla extract in a large bowl.
2. Blend together sugar, flour, nutmeg, cinnamon, and salt. Gradually add to egg/cream/vanilla mixture.
3. Wash, peel, core, quarter, and thinly slice apples
4. Add sliced apples to sugar/egg/cream/vanilla mixture. Turn to coat apples
5. Sprinkle a little flour into the bottom of each of the two pie shells.
6. Divide apples in half, distributing evenly into the shells.
7. Dot with butter, and sprinkle with lemon juice.
8. For topping, combine flour, oats, sugar, cinnamon, and salt. Add melted butter, tossing well with a fork. 
9. Sprinkle evenly over top of pie.
10. Arrange almonds on top

Bake at 450F for 10 minutes, turn down heat to 350F and bake for 35-40 minutes, or until apples are tender and stop is lightly browned.