Crumble-topped apple pie
Source of Recipe
First published in Chatelaine's 01/1995 issue.
List of Ingredients
1 cup ( 250 mL) rolled oats, large flake or minute (not instant)
1 cup ( 250 mL) all-purpose flour
1 cup ( 250 mL) brown sugar
2/3 cup ( 150 mL) butter, at room temperature
8 cups ( 2 L) apples, from 6 to 8 medium-size apples
1 tbsp ( 15 mL) fresh lemon juice
1/2 to 3/4 cup (125 to 175 mL) brown sugar
2 tbsp ( 30 mL) all-purpose flour
1 tsp ( 5 mL) ground cinnamon
3/4 tsp ( 4 mL) salt
1 pastry for a single crust 9-inch (23-cm) pie
Recipe
1. Stir rolled oats with 1 cup each of flour and brown sugar in a small bowl. Using a fork, work in butter until mixture is crumbly. Do not use a food processor as it breaks up oats.
2. Place oven rack on lowest level and preheat oven to 425F (220C). Peel and slice apples into 1/4-inch (0.5-cm) wedges. Measure 8 cups (2 L) into a large bowl. Sprinkle with lemon juice and stir to coat. In a small bowl, stir 3/4 cup brown sugar (if apples are very sweet, use only 1/2 cup) with 2 tablespoons flour, cinnamon and salt. Stir into apples.
3. Roll out pastry and fit into a pie plate. Trim overhang to about 3/4 inch (2 cm) from edge. Fold under, press into a high edge and flute. Spoon apple mixture into pastry, mounding in centre. Press down lightly on apples. Cover pie with all of crumb topping. Do not press topping down.
4. Carefully place pie on a shallow baking sheet with sides to catch any drips. Replace any crumble topping that may have fallen off. Place sheet holding pie on bottom rack of 425F (220C) oven. Immediately turn oven down to 350F (180C). Bake until apples are fork-tender, from 1 to 1-1/4 hours. Serve warm or cover and refrigerate.
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