Pie Crust:

2 cups flour

1 tsp. salt

5 T. ice-cold water

1 stick butter

1/4 cup Crisco

Add flour, salt, butter and Crisco in Cuisinart. Blend and gradually add ice-cold water. Makes 1 pie crust. Make 2 batches for the lattice crust on top.

Apple Pie Filling:

8 cups of thinly sliced apples

3/4 cup sugar

1/2 tsp. cinnamon

2 T. cornstarch

1 (16 oz.) can crushed pineapple in heavy syrup

Crumb Topping:

1/2 cup sugar

1/2 tsp. vanilla

1 T.cinnamon

4 tsp. cold butter, small pieces

2 packages of maple and brown sugar oatmeal

Mix all ingredients together for apple filling. Cook on the stove until apples soften. Let set for an hour to cool. Place in pie crust. Make crumb topping by mixing all ingredients together. Put crumbs on top of pie filling.

Take second pie crust and cut into eight strips about 1-inch wide. Arrange half of the strips over the apple filling/crumbs, using longer strips toward the center.

Lay remaining strips in opposite direction. Press to the bottom crust. Flute edges.

Bake at 350 F for about 45 minutes until pie is golden brown and apples are tender. Cool.

Drizzle caramel over top and place pecans around edges. Add chopped pecans to top.