Well-Seasoned Cookbook

flavorful recipes perfected over time

Crumble Top Apple Pie

Ingredients:

1 cup Rolled Oats, large flaked or minute, NOT instant

1 cup flour

1 cup brown sugar

2/3 cup butter, softened

8 cups apples (about 6 - 8 medium sized apples)

1 Tbsp. fresh lemon juice

3/4 cup firmly packed brown sugar

2 Tbsp. flour

1/2 tsp. cinnamon

1/2 tsp. nutmeg

3/4 tsp. salt

Pastry for single crust 9" pie

Directions:

Stir rolled oats with flour and brown sugar in a small bowl. Using a fork, work in butter till mixture is crumbly. Do not use a food processor as it breaks up the oats. Place oven rack on lowest level and pre-heat oven to 425. Peal and slice apples into 1/4 inch wedges. Measure 8 cups into a large bowl. Sprinkle with lemon juice and stir to coat.

In a small bowl, stir brown sugar with flour, cinnamon and slat. Stir into apples. Roll out pastry and fit into a pie plate. Trim overhang to about 3/4 inch from edge. Fold under, press into a high edge and flute. Spoon apple mixture into pastry, Mounding in middle. Press down lightly on apples. Cover apples with all the crumb topping. Do not press topping down.

Carefully place pie on a shallow baking sheet with sides to catch drippings. Replace any crumble that may have fallen off. Place sheet holding pie on bottom rack. Immediately turn oven down to 350. Bake for 1 hour, or until apples are fork tender. Serve warm or cover and refrigerate.