Rich Apple Pie With Oatmeal Cookie Crust
For crust:
1 1/2 cups rolled oats
1/2 cup unbleached all-purpose flour
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
3 tablespoons packed brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 teaspoon vanilla
For filling:
6 cups peeled, sliced tart apples (about 7 medium apples)
2 to 3 tablespoons fresh lemon juice
3 tablespoons unbleached all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice or cloves
1/4 teaspoon ground nutmeg
1 teaspoon grated lemon zest (colored portion of peel)
6 tablespoons packed brown sugar
1/2 cup sour cream
To prepare crust: Preheat oven to 375 degrees. Combine oats, flour,
salt, cinnamon, sugar, butter and vanilla in a large bowl; mix with a
fork or your fingers until thoroughly blended. Reserve a small handful
of the mixture for the top of the pie. Press the remaining mixture
firmly into the bottom and up the sides of a 9- or 10-inch pie pan,
forming a thick crust.
To prepare filling: Place apples in the bowl you used for the crust.
Drizzle with lemon juice; toss to coat.
In a medium bowl, combine flour, spices and lemon zest. With your
fingers, crumble in and distribute the brown sugar. Mix with a fork or
fingers until well combined, then sprinkle over the apples. Mix to
distribute, adding sour cream as you go. Don't worry if the apple slices
break a little during the mixing.
Transfer filling to unbaked crust. Sprinkle the reserved crust mix over
the top; pat into place.
Bake in the center of the oven for 45 to 50 minutes, until the apples
are soft (test with a knife) and the crust is golden on the edges. (If
the top browns too quickly, cover loosely with foil.) Serve hot, warm or
at room temperature, preferably with vanilla ice cream.
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Every time we love, every time we give, it's Christmas
~Angelique
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