Title: Apple Crisp Pie
Categories: Dessert
Yield: 8 Servings

1		Unbaked cold pie crust made with water (see Flaky Pie Pastry
FILLING
6	c	Peeled, cored, sliced 1/4 in
2	tb	White sugar
1	tb	Unsalted butter, melted
2	ts	Lemon juice
1/4	ts	Ground cinnamon
CRUMB TOPPING
3/4	c	All purpose flour
1/2	c	Old fashioned oatmeal (Not quick cooking)
1	c	Light brown sugar
1	ts	Ground cinnamon
6	oz	Cold butter, cut into 12 pieces
OPTIONAL
		Vanilla Ice Cream

Make pastry and refrigerate before rolling out. (See separate recipe in series)

Preheat oven to 400 degrees.

Prepare apple filling by mixing the apples and one tablespoon of the sugar, the butter, lemon juice and cinnamon in a large bowl. Taste the mixture and add the remaining tablespoon of sugar if desired. Set aside.

Prepare the crumb topping by mixing the flour, oatmeal, brown sugar and cinnamon in a large bowl. Using a pastry blender or an electric mixer on low speed, mix the butter into the flour mixture until crumbs form. Set aside.

Roll out crust and fit in a buttered 10 inch pie pan.

Pour apple filling into pie crust.

Sprinkle crumb mixture over the apples evenly and press gently into the top.

Bake in the preheated 400 degree oven for 10 minutes. Then lower the oven temperature to 325 degrees and continue baking until the crumb topping is golden brown and the apples are tender when tested with a toothpick, about 35 minutes.

Let pie cool for at least one hour before serving.

Washington Post September 17, 1997

++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++

From: Gail Shipp Date: 02-18-98 (16:50) The Once And Future Legend (1) Cooking

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