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Preheat oven to 350 degrees. Place a baking sheet on the rack to catch any overflow of the pie filling while cooking.
Pile the apples in the baking dish to determine the number needed. Peel and core the apples; slice the apples into thin wedges and cut the wedges in half. Mix the apples and all of the filling ingredients in a bowl; cover and put aside.
Sift flour and salt together in a bowl, making a well in the center. Measure oil and add milk to the measuring cup; stir well. Combine all of the ingredients, stirring with a fork only until mixed. Divide the dough into two balls and roll out each into 10" circles between sheets of waxed paper. Place one circle of dough on the bottom of the pie pan and mold the dough to the shape of the pan. Spread the pie filling evenly over the dough. Cover the pie pan with the remaining circle of dough and crimp the dough around the edge of the pan. Cut several slits in the top crust to allow for the release of steam. Bake pie for 1 hour or until the top is golden brown.
Cut butter into cubes; cream the butter and sugar in a food processor. Add the oats (and nuts, if desired) and process to a coarse texture. Add the flour and cinnamon, and process briefly. Fill the pan with the apple mixture; spread the topping over the apples. Bake crisp for 1 hour or until the top is golden brown and the juice bubbles up.
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