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When Bill was young and living in the Philly area there was a bakery run by Joan Specter that made locally famous luxury pies. Perhaps the most popular was her Candied Walnut Apple Pie. This is our attempt to produce a no-bake version of that one. It's a fair amount of work, but the results he thinks are pretty close to the one he remembers. Since we're not bakers we decided to take this foolproof approach to it.  

                  Apple, Custard, and Walnut Pie
                             Bill and Carol
6 apples
1 10 oz pkg  Lorna Doone cookies
                 topping:
1/2 cup brown sugar     1/2 cup flour    
11 Tbs butter  (divided)    1/4 tsp salt 
3/4 cup chopped walnuts        1 tsp cinnamon
                  custard:
1/4 cup sugar    2 egg yolks   
1/4 cup sour cream    1/4 cup heavy cream
3/4 cup whole milk     1 and 1/2 Tbs cornstarch
1/4 tsp vanilla extract     pinch of salt

Instructions

Crust: Process cookies until fairly smooth. Melt 6 Tbs butter and mix then press into pan. Bake at 350F for 10 minutes or until center begins to change color.

Topping: Chop walnuts finely (less than 1/4 inch) and toast briefly in dry pan. Mix dry ingredients well. Melt 4 Tbs butter and stir to combine. Mixture will stiffen up a little as butter cools. Use a butter knife to break into a crumble. Add to pan and heat until butter starts to bubble. Let cool and break up. 

Custard: In a saucepan combine sugar, cornstarch, and salt,  then yolks, milk, cream, and sour cream. Cook at medium heat stirring continuously. When custard boils keep stirring for 3 minutes then remove from heat and stir in 1 Tbs butter and vanilla.

Apples: Cut into approx. 1/2 inch pieces. Cook with a little butter until fully softened.

Assemble pie as shown in photo and let cool.