Oatmeal Crumble Apple Pie

This is a simple pie recipe and you can’t mess it up, it’s also good if you aren’t a big fan of crust as you only have the bottom crust to worry about. The only thing that takes any amount of time is the peeling and slicing of apples, if you have a buddy to help you it goes quickly!

 

You need:

Frozen Pie Crust (or make one homemade, don’t let my inability to master pastry deter you!)

Filling Ingredients:

6 Apples (MacIntosh apples are most commonly used for pie, but go crazy and use different kinds if you so desire. I used Red and Delicious as they were on sale!)

¼ Cup of Brown Sugar (You can use White Sugar but I love the taste of the Brown)

1 Tbsp of Lemon

1 Tbsp of Cold Butter (Chop/break into small, pea-sized pieces)

1 Tsp of Cinnamon (You could go crazy and add 2 Tsp)

Oatmeal Topping Ingredients:

2 Tbsp of butter

1 Tsp of Cinnamon

¼ cup of Brown Sugar

¼ cup of Quick Oats

 

Directions:

Preheat Oven to 325F.

Peel, core and slice apples in thin, uniform pieces. (Not too uniform, you want this pie to look rustic so don’t be pulling out a ruler and measuring each slice.) SAVE YOUR PEELS on a separate cookie sheet. You can dry them out in the oven later and they make for a sweet, chewy snack! Waste not want not AND healthy! Right up this cheapskate’s alley! Do NOT worry if your apples start to too brown, they will turn even browner once coated in the mixture and you won’t even notice! They won’t hurt you!

Save your peels!  Bake them and save for snack!

 

Add apple pieces to a bowl.

Add Brown Sugar, Lemon Juice, Butter (Chop/break cold butter into tiny pieces.) and Cinnamon. Stir until apples are evenly coated with mixture.

 

Add apples to prepared pie crust.

Don’t worry about using another bowl, why clean two? Use the same bowl from the apple mixture and add all of the topping ingredients. Stir with a fork and make sure to cut butter into the mixture, it should develop a crumbly texture.

Crumbly texture

Add oatmeal mixture to the top of the apples, spread across apples in even distribution. (Again, it doesn’t have to be perfect! The best part of apple pie is the more rustic, the more homemade it looks!)

I am big on preventing messes, line a cookie sheet with some tin fail and place pie pan on top of cookie sheet to bake. This prevents juice splatters in the event your pie is super juicy.

I do not like my pie crust too dark/overcooks so I will cover the edges of the pie crust with pieces of tin foil or I will cover the whole pie with a piece of tin foil for the first half of the baking. Remember to remove the tin foil as you do need a bit of heat to cook the outer crust.

Bake for about an hour or until the apples are fork tender.

Nom nom nom

Sorry no picture of a piece of pie, I wolfed it down too quickly to get a picture!

Bake your apple peels:

I bake my apple peels on 300 for about 45 minutes, watch that they don’t turn black, you want them red and crispy. You could flavour them with a bit of sugar, cinnamon and lemon juice but I like the taste of the apple peel by itself.  

Tasty!