Autumn and apple pie are synonymous, and this apple pie recipe is full of apple-goodness, with a delicious crunchy topping of oats, brown sugar, and pecans.
Crumb-Topped Apple Pie
2 cups all-purpose flour
2/3 cup firmly packed brown sugar
½ cup uncooked regular oats
½ tsp. salt
1/3 cup chopped pecans (toasted)
¾ cup butter or margarine, melted
4 cups peeled, thinly sliced cooking apple (about 3 apples)
1/3 cup sugar
1-1/2 tsp. cornstarch
1/8 tsp. salt
¼ cup water
½ tsp. vanilla extract
- Combine first 5 ingredients; add butter and stir until blended. Measure 1 cup firmly packed mixture; set aside for pie topping. Press remaining mixture in bottom and up the sides of a well-greased 9-inch pie plate. Arrange apple slices in pie plate; set aside.
- Combine 1/3 cup sugar, cornstarch, and 1/8 tsp. salt in a small saucepan; stir in water. Bring to a boil over medium heat; stir in vanilla. Pour hot mixture over apples; crumble reserved topping over pie.
- Bake at 350 degrees for 42 minutes, covering with aluminum foil during the last 15 minutes to prevent excessive browning, if necessary. Serve with ice cream and enjoy!
Note: I added more pecans and I sprinkled cinnamon over the apples.
Stay tuned for the next historical post on November 1st: