Categories: Desserts, Pies 
      Yield: 1 9-inch pie 
  
----------------------------------FILLING---------------------------------- 
      6 c  Peeled & sliced apples 
           -- (cooking type) 
      1 c  Sugar 
      2 tb All-purpose flour 
    3/4 ts Cinnamon 
    1/4 ts Nutmeg 
 
-----------------------------------CRUST----------------------------------- 
  1 1/2 c  Sifted all-purpose flour 
      1 ts Salt 
    1/2 c  Shortening 
    1/2 c  Quaker Oats, uncooked 
           -- (quick or old-fashioned) 
      6 tb COLD water 
  
  For filling, combine all ingredients; set aside. 
   
  For crust, sift together flour and salt.  Cut in shortening until mixture 
  resembles coarse crumbs.  Stir in oats.  Sprinkle water by tablespoonfuls 
  over mixture; stir lightly with fork until just dampened.  (If necessary, 
  add another tablespoon cold water to make dough hold together.)  Form into 
  ball. 
   
  Turn out on lightly floured board or canvas.  Divide dough in half.  Roll 
  one half to form a 13-inch circle.  Fit loosely into a 9-inch pie plate. 
  Trim, allowing 1/4 inch beyond rim.  Fill with apple mixture.  Dot with 2 
  tablespoons butter or margarine.  Roll other half of dough to form a 
  12-inch circle.  Cut slits in shapes of apples and leaves to allow steam 
  to escape. 
   
  Adjust crust over filling; trim so crust extends 1/2 inch beyond rim. 
  Fold top crust over bottom crust.  Flute edges.  Bake in preheated very 
  hot oven (450 F.) about 10 minutes.  Reduce heat to 375 F.  Bake 30 to 35 
  minutes longer or until apples are tender and crust is golden brown. 
   
  Source: Our Favorites for family and friends 
  Reprinted with permission from The Quaker Oats Company 
  Electronic format courtesy of Karen Mintzias