Rachel's Recipes

Rustic Apple Pie

Posted on: December 2, 2009

This is a nice combination of an apple pie and apple crisp. Instead of being topped with a second pie crust, it is topped with a crumb topping of oats and brown sugar.

1 whole pie crust
6 cups peeled and sliced Granny Smith apples (about 4-5 apples)
½ lemon
½ cups sugar
4 Tablespoons flour
¼ teaspoon salt
½ cups flour
1-½ stick butter
1 cup brown sugar
½ cups quick cooking oats
¼ teaspoon salt
½ cups pecans, chopped (optional)
jar caramel topping (optional)

In a bowl mix apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside.

For crumb topping, cut the butter into the flour with a pastry cutter (or two knives), then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 20-30 minutes.

If using pecans, chop then and sprinkle them over the pie when five minutes remain. Finish baking.

Remove the pie from the oven and pour caramel topping over the top. Allow to cool slightly before serving.

Source: The Pioneer Woman

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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