Pastry for a double-crust pie
6 cups (6 or 7) cooking apples, sliced
1/3 cup granulated sugar
2 tablespoons all-purpose flour
6 ounces (1 cup) Heath bits 'o brickle
1/2 cup rolled oats
1/3 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/4 cup butter or margarine
1/2 cup walnuts, chopped
1 egg, beaten

Toss apples with sugar and 2 tablespoons flour. Arrange 1/2 the apples in pastry-lined pie pan. Sprinkle with 1/2 the Heath bits, and top with the remaining sliced apples.

In a medium bowl, stir together the oats, brown sugar and 1/4 cup flour. Cut in butter until mixture resembles crumbs. Stir in walnuts, then sprinkle over apples.

Roll remaining pastry to 1/8-inch thickness. Using a 1 1/2 to 2-inch leaf-shape cutter, cut out about 20 shapes. Place cut-outs around the edge of the pie (dampen edge of pastry with water to keep cut-outs in place. Brush pastry with egg. Cover pie LOOSELY with foil. Bake the pie at 375 degrees F for 20 minutes.

Remove the foil, and sprinkle with remaining Heath bits. Bake for 20-25 minutes more, uncovered, or until apples are tender, and the topping is browned. Cool on a wire rack.