Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Quick rolled oats

  2. 1 tablespoon 15ml Firmly packed dark brown sugar

  3. 1 tablespoon 15ml All-purpose flour

  4. 1/8 teaspoon 0.6ml Canola oil

  5. 1 Buttery Pie Crust - (see recipe)

  6. 1 tablespoon 15ml Unsalted butter or margarine

  7. 3 tablespoons 45ml Firm-cooking apples, such as Rome, (large) Braeburn, or Granny Smith - peeled, cored, and sliced

  8. 2 Soft-cooking apples, such as McIntosh, (large) Haralson, or Cortland - peeled, cored, and sliced

  9. 1 tablespoon 15ml Granulated sugar

  10. 1 teaspoon 5ml Vanilla extract

  11. 1/2 teaspoon 2 1/2ml Cinnamon

  12. 1/8 teaspoon 0.6ml Ground allspice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To prepare the Streusel and Crust: Arrange the oven racks to divide the oven into thirds. Preheat the oven to 375 degrees. Spray a baking sheet with nonstick cooking spray. In a small bowl, combine the oats, brown sugar, flour, and cinnamon; add the oil and combine with your fingers until evenly moistened. Spread evenly in a small baking dish or pie plate (a separate dish from the pie crust). With a fork, pierce the pie crust in the pan in several places. Cover with foil and fill with pie weights or dried beans. Gather the remaining pie crust dough scraps together into a ball and flatten. Place between 2 sheets of plastic wrap and roll 1/8-inch thick. With a 2-inch cookie cutter, cut the dough into shapes, re-rolling and using the scraps. Place on the prepared baking sheet. Bake the pie crust and streusel dish on the top oven rack and the cutout shapes on the bottom rack until the cutouts are lightly browned and the streusel is golden, about 10 minutes. Remove the cutouts and streusel; cool on a rack. Remove the foil and pie weights from the pie and continue baking until the crust is golden, 7 to 10 minutes more. Cool on a rack while you prepare the filling. To prepare the Filling: In a large nonstick skillet over low heat, melt the butter and continue cooking, stirring gently, until golden brown and fragrant, 2 to 3 minutes (do not allow to burn). Raise the heat to medium; add the apples, sugar, vanilla, cinnamon, and allspice. Cover and cook, stirring occasionally, until the apples are softened, about 10 minutes; uncover and continue cooking, stirring as needed, until the softer apples have fallen apart and the juices have thickened, about 5 minutes more. Pour the filling into the warm crust. Sprinkle evenly with the streusel topping and arrange the cutouts on top in an attractive pattern.


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