Crust for one 9-inch pie:

2 cups flour

1/2 tsp. salt

2/3 cup plus 1 T. Crisco

1/4 cup cold water

Mix flour and salt in large bowl, then cut in Crisco with 2 butter knives until mixture resembles small crumbs. Then pour in water and mix with fork until mixture sticks together. Divide in half; roll out the one piece to fit in the bottom of the pie pan, set other piece aside until you put the filling into the bottom crust.

Walnut layer:

3/4 cup ground walnuts

2 T. brown sugar

2 T. beaten egg

1 T. milk

1 T. butter, softened

1 tsp. vanilla extract

1/4 tsp. lime juice

In a medium bowl, combine all of the above ingredients. Spread over the bottom of the lower crust. Set aside.

Filling:

6 cups peeled and chopped apples

1 T. lime juice

1 tsp. vanilla

3/4 cup sugar

3 T. flour

1/8 tsp. salt

1-1/2 tsp. cinnamon

Put apples in large bowl and toss with lime juice and vanilla. In a small bowl mix together sugar, flour, salt and cinnamon. Toss the apples with the sugar mixture until all apples are coated. Spoon apple mixture over the nut layer in bottom crust in pie pan.

Crumbs:

1/4 cup brown sugar

1/2 cup flour

4 T. butter

Caramel flavored creamer

Caramel ice cream topping

For crumbs mix sugar and flour and cut in butter. Sprinkle over apples and then drizzle with caramel topping. Top with lattice top, fold under at edges and flute. Mix 2 Tbsp. caramel creamer and 1 Tbsp. caramel topping and brush over crust. Bake at 375°F for 50-60 minutes or until apples are soft. You may need to cover the crust for part of the baking to avoid over browning.