Apple Pie with Oat Streusel Recipe

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Ingredients

Crust

1 Pie Crust dough disk (click for recipe)
1/4 cup old-fashioned oats

Filling

3 pounds Pippin apples or Granny Smith apples, peeled, cored, cut into scant 1/4-inch-thick slices
2 tablespoons (packed) golden brown sugar
3 tablespoons unsalted butter, melted
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice

Topping

3/4 cup unbleached all purpose flour
1/2 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup old-fashioned oats

Recipe Preparation

Crust

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-inch-diameter 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.

Filling

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

Topping

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.
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.

Recipe by Jeanne Thiel Kelley

Nutritional Content

8 servings, 1 serving contains: Calories (kcal) 565.1 % Calories from Fat 41.4 Fat (g) 26.0 Saturated Fat (g) 13.9 Cholesterol (mg) 52.5 Carbohydrates (g) 80.8 Dietary Fiber (g) 3.4 Total Sugars (g) 49.4 Net Carbs (g) 77.4 Protein (g) 4.5 Sodium (mg) 324.9Reviews Section

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