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Apple Crisp Pie

Basic All-American Pie Dough
Buttery Oatmeal Topping
1/4 cup (1/2 stick)unsalted butter, at room temperature
1/2 cupbrown sugar
1/2 cupall-purpose flour
1/2 cupuncooked oatmeal
1/2 cupchopped walnuts
1/2 teaspoonground cinnamon
1/4 teaspoonsalt
Apple Filling
6 to 7Golden Delicious, Macintosh and/or Granny Smith apples, about 3 pounds (Pears can also be used)
1/4 cup (1/2 stick)unsalted butter
1/2 cupsugar
pinch of salt
1 tablespoonfresh lemon juice
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Apple Crisp Pie - Equipment List

Pie Pans
Mixing Bowls

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Apple Crisp Pie - Instructions

Roll out the dough and fit into a 9-inch pie pan, then trim and flute the edges. Set aside.

To make the topping, put the butter, brown sugar, flour, oatmeal, walnuts, cinnamon and salt in a large
bowl. Using your fingertips or a pastry blender, blend the ingredients together until the mixture looks
like coarse crumbs. Don't worry about over blending the ingredients; just keep at it until you have a
coarse, crumbly mixture. Set aside.

To make the filling, peel halve and core the apples, then cut them into slices 1/4" to 1/3" thick. Set

In a large skillet, combine the butter, sugar and salt and place over medium-high heat. Cook, stirring
frequently, until the butter has melted and blended with the sugar, 2 to 3 minutes. Add the apple slices
and lemon juice. The apples will almost immediate exude some juice. (Pears, if you are using them here,
will exude quite a lot of juice.) Continue to cook, stirring frequently, until the apple slices are
tender and translucent and any juices have mostly evaporated, about 15 minutes. Remove from the heat and
set aside to cool for about 20 minutes, stirring once or twice.

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Apple Crisp Pie - Instructions Continued

Preheat the oven to 450 F while the apples are cooling.

Spread the apples in the prepared pie shell, then sprinkle the oatmeal topping evenly over the fruit.
Bake for 10 minutes, then reduce the heat to 350 F and continue baking for about 30 minutes longer,
until the topping and the edges of the crust are browned. Depending on the fruit, you might also see
some syrupy juices bubbling around the crust.

John Phillip Carroll, pie pie pie (Chronicle Books, 2005).

If you would like to purchase this book, please visit" target="_blank"> Chronicle

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