1. Prepare the crust. In a medium bowl, combine flour and salt. Using a fork or pastry blender, blend in shortening. Add water 1 Tbsp. at a time and stir just until mixture comes together to form a ball. Flatten dough into a disk, wrap in plastic, and refrigerate while you prepare topping and filling.

2. Prepare the crumb topping. In a medium bowl, stir together oatmeal, flour, cinnamon, and both sugars until well blended. With a fork or pastry blender, blend in butter until crumbs form. Set aside.

3. Prepare filling. Peel and core apples and cut into 1/4-inch slices. Place in a large bowl and mix with lemon juice. Stir in sugar, flour, cinnamon, and nutmeg, tossing to distribute ingredients thoroughly. Set aside.

4. Preheat oven to 415 degrees F. Have ready a 10-inch regular or 9-inch deep-dish pie pan. On a floured surface, roll dough out into a circle big enough to fit in the pan. Place in pan, crimping edges.

5. Pour apple mixture into the crust, smoothing the surface. Place crumb topping over the apples, pressing down to seal it against the crust and adhere to the apples.

6. Bake pie on the bottom rack for 15 minutes. Lower heat to 350 degrees F and continue to bake until crust and topping are evenly browned, about another 45 minutes. Let rest on a cooling rack for 30 minutes before serving.

7. Prepare whipped cream. In a medium bowl, use an electric mixer on high speed to whip the cream. When it just begins to thicken, continue beating while gradually adding sugar. Be careful not to overbeat. Add vanilla and beat briefly just to blend.

8. Serve pie warm, room temperature, or chilled, topped with a dollop of whipped cream.

Source: Hannaford fresh Magazine, January - February 2013