Streusel Topped Apple Pie

• 1 cup Pillsbury BEST All Purpose Flour
• 1/2 teaspoon salt
• 1/3 cup Crisco All-Vegetable Shortening
• 4 tablespoons ice water
• 1/3 cup sugar
• 3 tablespoons Pillsbury BEST All Purpose Flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 8 cups baking apples peeled and sliced, like Fuji or Jonagold
• 1 tablespoon lemon juice
• 1/3 cup Pillsbury BEST All Purpose Flour
• 1/3 cup old-fashioned rolled oats
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons Crisco Baking Sticks All-Vegetable Shortening OR 2 tablespoons Crisco(R) All-Vegetable Shortening

1. BLEND flour and salt in medium bowl. Cut in shortening with pastry blender until coarse crumbs form. Add water, one tablespoon at a time, stirring with a fork until moist enough to hold together. Roll out dough two inches wider than pie plate and place in 9-inch pie plate. Flute edges. Heat oven to 375u0b0F.
2. COMBINE sugar, flour, cinnamon, nutmeg and salt in large bowl until blended. Add apples and lemon juice, mixing until evenly coated. Fill prepared pie crust.
3. STIR flour, rolled oats, sugar and cinnamon in medium bowl. Cut in shortening with pastry blender. Sprinkle evenly over top of apples. Cover with foil.
4. BAKE 1 hour. Remove foil, continue baking an additional 20 to 25 minutes or until streusel is golden brown and filling is bubbly.

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Taken from www.yummly.com/recipe/Streusel-Topped-Apple-Pie-2663361 (may not work)