1 hr 15 min
Part pie, part cobbler, this dish is a must for fall parties and get-togethers. This recipe calls for making the crust from scratch, by mixing flour, sugar, margarine, and cold water in your food processor (or with your hands!), but feel free to get a store-bought crust if you're pressed for time. The filling is a delicious combination of McIntosh apples, more sugar, cornstarch for thickening, and ground cinnamon, while the hearty topping is made with old-fashioned oats, flour, sugar, and margarine. It all comes together quickly, but be sure to let the pie cool for the full 30 minutes so it has to time to set. We know it'll be difficult to wait, but it'll be worth it!
3 Tbsp, chilled and cut up
2 Tbsp, or more if necessary
4 medium, McIntosh, peeled and thinly sliced
Uncooked old fashioned rolled oats
2 Tbsp, melted
- Preheat oven to 400ºF.
- To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.
- To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.
- To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.
- Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.