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Aunt Meg's Apple Oatmeal Crumb Pie

December 16, 2007

For the pastry crust:

1 1/4 cup sifted flour

1/2 teaspoon salt

1/2 teaspoon sugar

1 stick cold butter, chopped

1/4 cup cold water

For the filling:

6 to 8 thinly sliced apples (about 1/4-inch thickness)

1/2 cup sugar

1/4 teaspoon ground nutmeg

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1 teaspoon cinnamon

2 tablespoons butter

For the topping:

1 stick cold butter, chopped

1/2 cup flour

3/4 cup brown sugar

1 cup rolled oats

Preheat oven to 375 degrees.

To make the pastry crust, stir together flour, salt and sugar in a large bowl. Then pour mixture into food processor and add butter, processing about 10 seconds until mixture resembles coarse meal. Slowly add ice water to dough until dough holds together, no more than 30 seconds. Roll in plastic wrap and chill for an hour. Grease pie pan.

To make filling, evenly distribute sliced apples in pastry crust. Sprinkle with sugar and spices. Dot with butter. To make topping, pulse butter and flour in food processor until mixture resembles coarse crumbs. Add brown sugar and rolled oats and pulse once or twice. Top pie with crumbs.

Bake at 375 degrees for 45 minutes.

Cook's note: Pence used Gala apples, but Granny Smith apples are usually used with this recipe.

-Courtesy of Kris Pence of Hagerstown, who got the recipe from her friend Meg, who adapted it from a Martha Stewart recipe

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