Apple Pie with Oatmeal Crust Recipe

Average Rating:

Categories: American, Brunch, Dessert, Fruit, Thanksgiving

Submitted By: Jim Zychowicz from Chicago.

Ingredients
  • Crust :
  • 1 cup flour
  • 1 cup oats
  • 1/4 cup brown sugar (tightly packed)
  • 1 dash of salt
  • 1 stick butter, melted
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon water
  • Topping :
  • 1/4 cup flour
  • 1/4 cup oats
  • 1/4 cup brown sugar (tightly packed)
  • 3/4 teaspoon Saigon cinnamon (use 1 teaspoon of other varieties)
  • 1/4 teaspoon ground ginger
  • Filling :
  • 4 apples, cored and slices
  • 1 - 2 Tablespoon butter
  • 1/4 cup raisins
  • handful of fresh cranberries, optional
Serves / Yields

1 pie
Preparation Instructions

Whisk together the dry crust ingredients. Stir in the wet crust ingredients until just blended. Press the crust into the sides and bottom of a 9-inch pie pan, using your fingers. Bake at 375 degrees for 12-15 minutes, until the crust starts to look golden.

Combine the topping ingredients and set aside until later.

For the filling, feel free to use a combination of green and red apples, but avoid Red Delicious. Stir the apples and butter for five to ten minutes in a saucepan over medium heat, just to soften the fruit a bit. Remove from heat and add the raisins and toss in a handful of fresh cranberries (if you happen to have some around).

Place the filling in the crust. (Some people would add a little more sugar at this point, but I don't think it's needed if you use flavorful apples and raisins.) Sprinkle the topping evenly over the filling.

Bake for 55-60 minutes at 375 degrees--lower the heat to 350 degrees after the first 30 minutes. If the topping gets dark around 45 minutes into the baking time, cover the pie with foil. Remove from the oven and cool thoroughly before serving.

Quick Shopping List


Madagascar "Bourbon Islands" Pure Single-Strength Vanilla Extract
Pure Extract
4 fluid oz.
$8.49
Vietnamese "Saigon" Cassia Cinnamon, Whole, Cracked or Ground
Ground, in a glass shaker jar
1/2 cup in shaker jar, net 2 oz.
$4.99
China "Number One" Ginger, Whole Root Or Powder
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt. 1.75 oz.
$4.49
Comments:

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Joanne G. Said:

I join the other folks who discovered a little too late that the topping was indeed missing something. I will definitely be adding butter next time because the topping was dry. Other than that I must say that I prefer the oatmeal crust to the traditional pastry crust. It adds extra flavor and is better for you because of the added fiber from the oatmeal.

Rating:
Make it Again? Joanne G. would make this recipe again.

Joseph A. Said:

There was obviously butter missing from the recipe for the "crumb" topping. Next time I'll know to cut in butter - I'll start with 1/2 stick. But this time, I sprayed the top of the pie with butter flavored pam, and the pie was delicious! I'll definitely play with the topping to get it better!!

Rating:
Make it Again? Joseph A. would make this recipe again.

Wendy P. Said:

I wish I would of read the comment about the topping being dry. I ended up taking melted butter and pouring it on top so that the top was not so dry! But the crust was really dry. If anyone can view this recipe can you make the proper adjustments so that it works because I think it could be a great recipe once it is corrected!!!

Rating:
Make it Again? Wendy P. would not make this recipe again.

Sandy F. Said:

I think there must be a missing ingredient in the topping; it was just powder, not crumbs. The filling was very good w/ McIntosh apples. Also, all the baking time made the crust very hard.

Rating:
Make it Again? Sandy F. would not make this recipe again.