| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 5 medium apples, peeled, cored and sliced into 1/8-inch-thick slices (about 4 cups)
- 1/2 cup plus 3 tablespoons lightly packed dark brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground cinnamon
- 1/4 cup old-fashioned rolled oats
- 3 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- One 9-inch piecrust, store-bought or homemade, such as Butter Pie Crust, rolled to an 11- to 12-inch diameter, recipe follows
- 1 egg, lightly beaten
- 1 tablespoon raw (turbinado) sugar
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled
- 4 teaspoons apple cider vinegar or white vinegar
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the apples with 1/2 cup of the brown sugar, the cornstarch, lemon juice and cinnamon. In another small bowl, combine the remaining 3 tablespoons brown sugar, the oats, butter, flour and salt.
- Place the piecrust on the prepared baking sheet. Spoon the apple mixture in the middle of the pie, leaving about a 1-inch border. Fold the crust edges over the filling, pleating occasionally. Spoon the oat mixture over the apples. Brush the crust with the egg and sprinkle with the raw sugar. Bake until the crust is golden brown and the apples are tender, 40 to 45 minutes.
- Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it’s still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
- Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
- Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 474 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 35 g |
| Protein | 5 g |
| Cholesterol | 77 mg |
| Sodium | 222 mg |
Reviews
Just made a “pre-Thanksgiving “ pie. Will definitely be on my table for Thanksgiving. Perfect touch with the oatmeal crumble topping.
This was a really good recipe. Not too sweet. Love the oatmeal on top. Yum!
I made mine with store bought pie crust. It’s delicious and my family loved it. I feel it needs more apples
I don’t like the crust recipe for this dish. Next time I’ll use regular crust recipe.
Very tasting filling, my go to fall and Thanksgiving dessert!
This recipe was easy and soooo delicious. I even used a store bought crust and it was still amazing.
I thought it was good but not great. I couldn’t find a flat pie crust in the store so I used the pre-made pie crusts in the tin. I probably could have rolled that out, maybe next time. Hubby said it was good. I think I would use a mixture of Fuji and Granny Smith and more topping next time.
My family loves this recipe and I have made it dozens of times since it first aired. The only thing I change is that I grate the apples in my food processor because they like the texture of smaller pieces, and then I drain off some of the apple juice (save the juice for another use). The oatmeal mixture is wonderful, so I usually add extra to the crostata. Thank you Katie for a wonderful recipe!
Very easy and delicious, this is a definite keeper especially in the fall.
This was totally amazing! So simple but so delicious..especially with fresh whipping cream.