Apple walnut cobbler

2 1/2 pounds sliced apples (Granny Smith preferred)
1/2 pound butter
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 tablespoon cinnamon
3/4 cup light brown sugar
3 tablespoons lemon juice
Pie dough, enough for 4 crusts
Topping (recipe follows)

Grease large baking pan (such as a cookie sheet with sides) with
shortening. Evenly place a thin layer of dough throughout pan (it
probably would take 2 crusts to make enough dough to cover bottom
of pan.)

Evenly distribute sliced apples over crust.

Melt butter, allspice, cloves, cinnamon, brown sugar and lemon juice
in top of double boiler set over hot water. If using a saucepan
instead, stir mixture constantly to keep mixture from burning. Pour
evenly over apples.

Use remaining dough to form a thin top crust patching any holes or
gaps. Bake at 350 degrees for 30 minutes. Remove pie from oven
and make 12 2-inch slits in top of crust. Prepare topping:

Topping

1 1/4 cups light brown sugar
1 tablespoon cinnamon
1 1/4 pounds butter
6 cups English walnuts

Melt butter in skillet. Stir in sugar and cinnamon. Fold in slightly
crumbled walnuts. Remove from heat and mix well, thoroughly
coating walnuts. Spread topping evenly over pie. Bake second time
for 20 minutes at 300 degrees.

Serve warm with scoop of ice cream.