Butterscotch Apple Pie

2 c Quick cooking oats

1/2 ts Cinnamon

1/2 c Butter

1/4 c Brown sugar

Filling 4 lg Cooking apples

1/4 c Water

1/4 c Light corn syrup

Apple juice 1/4 c Brown sugar

1/2 ts Salt

1/2 ts Cinnamon

2 tb Butter or margarine

Topping 1/2 c Heavy cream

1/4 c Crushed peanut brittle

1/2 ts Orange rind; finely grated

Crust: Combine mixture and and pat into a 9 inch pie pan. Bake 350 for 15 minutes or until golden brown. Cool Filling: peel, core and slice apples. In large saucepan, combine apples, water and corn syrup. Cover and cook gently until apples are tender, but not mush. Drain off liquid, measure it and add apple juice to make 2/3 c liquid. In another saucepan combine the brown sugar, cornstarch, salt and cinnamon. Stir in the 2/3 cup apple liquid. Add butter. Cook until thickened, stirring constantly. Fold in apple slices. Pour filling into baked and cooled pie shell. Cool before adding topping. Topping: whip cream until stiff. Fold in crushed peanut brittle and grated orange rind. Spread over cooled apple filling. Refrigerate until serving time.
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