Tuesday, December 27, 2011

Apple Pie with Oat Streusel

Apple pie right out of the oven!

This holiday my family had apple pie two days straight for Christmas. The other pie was purchased from a local bakery that definitely does fine baking.If you love apple crisp you will more than likely love this apple pie.It is to die for .

Look at this pie! It is absolutely scrumptious!

APPLEPIE WITH OAT STREUSEL                                                                          Makes 8 servings
Bon App├ętit  | November 2010 by Jeanne Kelley
active time: 1 hour                              total time: 3 hours 40 minutes (includes baking and cooling time)
The technique: Streusel—a crumbly mixture of flour, butter, sugar, and spices—often shows up on coffee cakes. The sweet, crunchy stuff also makes... more ›
¼ cup old-fashioned oats
3 pounds Pippin apples or Granny Smith apples,
peeled, cored, cut into scant ¼-inch-thick slices
¾ cup unbleached all purpose flour
½ cup sugar
½ cup (packed) golden brown sugar
2 tablespoons (packed) golden brown sugar
¼ cup sugar
3 tablespoons unsalted butter, melted
½ teaspoon ground cinnamon
2 tablespoons all purpose flour
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground allspice
½ teaspoon ground allspice
7 tablespoons chilled unsalted butter,
Generous pinch of salt
cut into ½-inch cubes
½ cup old-fashioned oats
1 Pie Crust dough disk

For crust:

Position rack in center of oven; preheat to 400°F. Place rimmed baking sheet in bottom of oven to catch spills. Place sheet of parchment paper on work surface; lightly flour parchment. Place dough disk on parchment; sprinkle very lightly with flour. Cover with another sheet of parchment; roll to 9-inch round. Remove top parchment; sprinkle oats evenly over crust. Cover again with top parchment; roll to 12-inch round, rolling oats into crust. Remove top parchment. Using bottom parchment as aid, invert crust, oat side down, into 9-inchdiameter glass pie dish. Remove parchment. Press crust gently into pie dish. Turn dough overhang under, forming high-standing rim ½ inch above sides of dish. Crimp edges.

For filling:

Toss all ingredients in large bowl. Let stand while preparing topping.

For topping:

Blend first 6 ingredients in processor. Add butter; using on/off turns, blend until moist dough forms (mixture will resemble wet sand). Add oats; using on/off turns, mix briefly, leaving half of oats whole. Stir filling; transfer to crust, mounding in center. Sprinkle topping evenly over.

Bake pie until topping is golden, about 40 minutes. Reduce oven temperature to 350°F. Bake until apples are tender when pierced with small sharp knife, covering pie loosely with foil if topping and crust are browning too quickly, about 1 hour longer. Cool pie on rack until slightly warm, at least 1 hour. Serve warm or at room temperature.

"How well is was said by a gifted poet, that deep draughts from the fountain of reason are desirable in order to extinguish the fire of youthful love."
  C.S. Lewis
The Horse and His Boy

Happy Holidays!