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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
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Apple Crisp Pie - Ingredients Continued

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

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 aside.

In a large skillet, combine the butter, sugar and salt and place over medium-high

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Apple Crisp Pie - Instructions Continued

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.

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

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Apple Crisp Pie - Instructions Continued

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

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

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