Provençal Apple-Walnut Crumb Pie

Makes 8 servings

5	cups peeled and thinly sliced Red Delicious apples
1	tablespoon lemon juice
3/4	teaspoon vanilla
1/2	cup packed dark brown sugar
1/3	cup plus 3 tablespoons all-purpose flour, divided
1	teaspoon ground cinnamon
1/4	teaspoon ground nutmeg
1	frozen reduced-fat pie crust
1/4	cup chopped walnuts
2	tablespoons granulated sugar
2	tablespoons cold margarine, cut into small pieces

Preheat oven to 425°F. Place baking sheet in oven while preheating.
Combine, apples, lemon juice and vanilla in large bowl; set aside.
Combine brown sugar, 3 tablespoons flour, cinnamon and nutmeg in medium bowl; blend thoroughly. Add brown sugar mixture to apple mixture; toss to coat. Spoon into pie crust; set aside.
Heat 10-inch nonstick skillet over medium-high heat until very hot. Add nuts; cook 2 minutes, stirring constantly with wooden spoon until lightly browned and fragrant. Remove from heat; set aside.
Combine remaining 1/3 cup flour and granulated sugar in small bowl. Cut in margarine using pastry blender or two knives until mixture resembles coarse crumbs; sprinkle evenly over pie. Top with walnuts.
Bake 35 to 40 minutes or until bubbly and apples are tender in center.