Ruby Tuesday Apple Pie

Ruby Tuesday Apple Pie

1 (9") frozen deep-dish apple pie
(double crust or old-fashioned)
1 stick Butter
1 Cup Light Brown Sugar
3-1/2 teaspoon Cinnamon
1/4 teaspoon Allspice
1/4 tsp. Ground Clove
1 1/2 tsp. Lemon Juice
3/4 C. flour
1/2 C. sugar
10 Tbsp. frozen butter (see Note)
1 1/3 C. chopped walnuts
Ice cream (optional)
Let pie thaw at room temperature for 30 to 45 minutes.

Preheat oven to 350 degrees. In a small saucepan, melt the stick of butter
over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon,
allspice, cloves and lemon juice. Stir until well blended and sugar is
melted, about 3 minutes. Make an X in the center of the top crust of the pie
and fold back the crust.

Pour the butter mixture evenly into the pie and then replace the crust.
Leave 4 vent holes, sealing the rest of the pastry.

Bake for 30 minutes.

Remove from the oven and set aside. Reduce heat to 325 degrees.

Grate frozen butter into a medium sized bowl. Toss the grated butter with
flour, remaining sugars, remaining cinnamon and walnuts. Carefully wrap an
aluminum foil band around the edge of the pie, creating a lip to hold
topping. Sprinkle topping evenly over pie.

Bake for 30 to 40 minutes. Let rest for 10 minutes then serve with ice
cream, if desired.