Thursday, April 11, 2013

Crumb Topped Apple Pie

Crumb Topped Apple Pie

2 c. flour
2/3 c. brown sugar
1/2 c. oatmeal
1/2 tsp. salt
1/3 c. pecans
3/4 c. butter, melted
4 c. thinly sliced apples, peeled
1/3 c. sugar
1 1/2 tsp. cornstarch
1/8 tsp. salt
1/4 c. water
1/2 tsp. vanilla

Combine first 5 ingredients; add butter and stir until blended.  Measure 1 c. (firmly packed) mixture; set aside for topping.  Press remaining mixture in bottom and up sides of well-greased 9-inch pie plate.  Arrange apple slices in pie plate; set aside.

Combine 1/3 c. sugar, cornstarch and 1/8 tsp. salt in saucepan; stir in water.  Bring to boil over medium heat; stir in vanilla.  Pour over apples.  Crumble topping over pie.

Bake at 350 for 42 minutes.  Cover with foil during last 15 minutes to prevent excessive browning.

Serves 8

Note: I also added apple pie spice to the second step.  And, instead of using the crumb mixture to make a crust, I used a frozen deep dish pie crust and used all the crumb mixture on the top.  Yummy!

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