Ruby Tuesday's Apple Pie

Ruby Tuesday Apple Pie

	1 (9-inch) frozen deep-dish apple pie (double crust or old-fashioned)
	1 stick Butter
	1 C. Light Brown Sugar
	3 1/2 tsp. Cinnamon
	1/4 tsp. 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.