• Preheat oven to 400°.

For the pie filling:

• Combine water, lemon juice, sugar, salt,and cinnamon in a saucepan. Bring to boil.
  3/4 c. water, 1 Tbs. lemon juice, 3/4 c. sugar, 1 tsp. cinnamon, 1/8 tsp. salt
• Combine water and clear jel to make a paste. Slowly pour into boiling mixture, whisking until thickened.
  2 Tbs. cook-type clear jel, mixed with 2 Tbs. water
• Remove from heat, add butter and whisk until melted.
  1 Tbs. butter
• Peel, core and chop the apples, then add them to your thickened filling.
  5 crisp, tart apples
• Pour into pie shell, and cover with the crumble topping.
  1 unbaked (9") pie crust

For the crumble topping:

• Mix brown sugar, flour, and oatmeal. Add butter and crumble with a pastry blender. Or you can melt the butter and mix it into your crumbs, if you prefer.
  1/2 c. brown sugar, 3/4 c. flour, 1/2 c. quick oats, 7 - 8 Tbs. butter (1 stick)
• Sprinkle the crumble over the top of the apples, pat gently.
• Bake at 400° for 10 minutes. Reduce temperature to 350° and continue baking for another 50 -55 minutes. Or until you can tell that the filling is bubbling, and apples are tender.
• Cool at least 1/2 hour before slicing.
• Keep your pie, loosely covered, in the refrigerator.