Ingredients Jump to Instructions ↓

  1. 3 pounds Pippin apples or Granny Smith apples, peeled, cored, cut into scant 1/4-inch-thick slices

  2. 1/2 cup sugar

  3. 2 tablespoons (packed) golden brown sugar

  4. 3 tablespoons unsalted butter, melted

  5. 2 tablespoons all purpose flour

  6. 2 teaspoons ground cinnamon

  7. 1/2 teaspoon ground allspice

  8. Generous pinch of salt

  9. 1 Pie Crust dough disk

  10. 1/4 cup old-fashioned oats

  11. 3/4 cup unbleached all purpose flour

  12. 1/2 cup (packed) golden brown sugar

  13. 1/4 cup sugar

  14. 1/2 teaspoon ground cinnamon

  15. 1/2 teaspoon salt

  16. 1/4 teaspoon ground allspice

  17. 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

  18. 1/2 cup old-fashioned oats

Instructions Jump to Ingredients ↑

  1. For crust:

  2. Position rack in center of oven; preheat to 400°F. Place rimmed baking sheet in bottom of oven to catch spills. Place sheet of parchment paper on work surface; lightly flour parchment. Place dough disk on parchment; sprinkle very lightly with flour. Cover with another sheet of parchment; roll to 9-inch round. Remove top parchment; sprinkle oats evenly over crust. Cover again with top parchment; roll to 12-inch round, rolling oats into crust. Remove top parchment. Using bottom parchment as aid, invert crust, oat side down, into 9-inchdiameter glass pie dish. Remove parchment. Press crust gently into pie dish. Turn dough overhang under, forming high-standing rim 1/2 inch above sides of dish. Crimp edges.

  3. For filling:

  4. Toss all ingredients in large bowl. Let stand while preparing topping.

  5. For topping:

  6. Blend first 6 ingredients in processor. Add butter; using on/off turns, blend until moist dough forms (mixture will resemble wet sand). Add oats; using on/off turns, mix briefly, leaving half of oats whole. Stir filling; transfer to crust, mounding in center. Sprinkle topping evenly over.

  7. Bake pie until topping is golden, about 40 minutes. Reduce oven temperature to 350°F. Bake until apples are tender when pierced with small sharp knife, covering pie loosely with foil if topping and crust are browning too quickly, about 1 hour longer. Cool pie on rack until slightly warm, at least 1 hour. Serve warm or at room temperature.


Send feedback