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  • 1 Rating
Source: Midwest Living


Recipe Summary

45 mins
50 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • On the lightly floured surface, roll out about two thirds of the piecrust to a 13- to 14-inch circle and turn it into a 10-inch deep-dish pie plate.

  • In a large mixing bowl, combine the 1/2 cup granulated sugar, 1/4 cup flour and cinnamon. Add the apples and toss together. Turn mixture into piecrust.

  • In a medium bowl, mix rolled oats, 1/4 cup brown sugar and 3 tablespoons flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle the oat mixture over the apple mixture.

  • Roll out remaining pastry and cut into 1/2-inch-wide strips. Weave over the top of the pie to form a lattice crust. (Jackie likes to make a flower with one strip and place on center.) Press ends of strips into crust rim. Fold bottom pastry over strips. Seal and crimp edge.

  • Brush the lattice top and crust with a mixture of the egg yolk and the water. To prevent overbrowning, cover the edge of the pie with aluminum foil.

  • Bake the pie in a 375 degree F oven for 25 minutes. Remove the foil. Bake for 25 to 30 minutes more or until filling is bubbly. Remove pie from oven and drizzle with caramel topping. Cool on a wire rack. Makes 8 to 10 servings.

Nutrition Facts

448 calories; fat 22g; cholesterol 39mg; carbohydrates 60g; insoluble fiber 3g; protein 5g; sodium 205mg.