I love pie.
Making the crust...eh....not so much.
The thing is, I'm the only one in the house who really likes pie crusts. Sometimes I just don't want to go to all that trouble when I'm the only one who will truly appreciate it.
Naturally, when I saw this recipe for dutch apple pie from My Culinary Companion that had a non traditional crust, I was all about making it.
You know how Dutch Apple pies have that crumbly goodness on top? Imagine that as the crust, plus crumbled on top of the apples.
The only thing I didn't like about this recipe was the amount of apples. 3 cups of apples for a 9" pie pan? That seemed rather stingy to me, especially when you consider that apples shrink when you cook them. So I increased the apples to a whopping 6 cups!
Crumble Crust Apple Pie slightly adapted from My Culinary Companion
2 c flour
1 c packed brown sugar
1/2 cup quick-cooking oats
3/4 c butter, melted
1 t cinnamon
2/3 c sugar
3 T cornstarch
1-1/4 c cold water
6 c diced peeled tart apples (I used
1 t vanilla
1 t apple pie spice
In a large bowl, combine flour, brown sugar, oats, cinnamon and butter;
set aside 1 cup for topping. Press remaining crumb mixture into an
ungreased 9-in. pie plate; set aside.
For filling, combine sugar, cornstarch and water in a large
saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or
until thickened. Remove from the heat; stir in apples, spice and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350° for
40-45 minutes or until crust is golden brown. Cool on a wire rack. Cool completely before cutting and serving.