Crumb-Topped Apple Pie
This crumb-topped apple pie is a cross between a pie and apple crisp--always a crowd pleaser!
Servings servings
Equipment
Ingredients
- 2 cups all-purpose flour
- ⅔ cup brown sugar
- ½ cup oats old fashioned, uncooked
- ½ teaspoon salt
- ⅓ cup pecans chopped
- ¾ cup butter melted
- 4 cups tart thinly sliced apples (like Granny Smith; about 3 apples)
- ⅓ cup white sugar
- 1 ½ teaspoon cornstarch
- ⅛ teasppon salt
- ¼ cup water
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350℉.
- Combine flour, brown sugar, oats, salt, chopped pecans, and melted butter in a medium bowl. Pack 1 cup of the mixture into a measuring cup and set it aside; gently press remaining mixture into a 9″ pie plate. Be sure not to pack it in there too tightly, or it will be too hard and messy to slice the pie when it’s baked.
- In a small saucepan, combine sugar, cornstarch, salt, water, and vanilla and bring to a boil. While mixture is heating, place apples in the pie crust. After sugar/water mixture has come to a boil, pour the hot mixture over the apples. Sprinkle reserved crumb topping over apples and then place the pie plate on a baking sheet.
- Bake for 43-45 minutes. During the last 15 minutes or so, you may need to cover the pie with a sheet of aluminum foil to keep the pie from getting too brown.
- Serve warm (if you can) with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Notes
- Store leftover cooled pie, tightly covered, in the refrigerator and consume within 3-4 days for best results.
- An apple peeler and corer will be your best buddy here if you have one!
Nutrition
Calories: 450kcal, Carbohydrates: 63g, Protein: 5g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 295mg, Potassium: 166mg, Fiber: 3g, Sugar: 33g, Vitamin A: 568IU, Vitamin C: 3mg, Calcium: 35mg, Iron: 2mg
Calories: 450kcal
Cost: $10
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