Recipe by Southern Living magazine
"Brown sugar, oats, and cinnamon form a sweet streusel topping."
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firmly packed brown sugar
1 1/2 tablespoons
1 1/2 pounds
cooking apples - peeled, cored, and thinly sliced
1/2 (15 ounce) package
firmly packed brown sugar
regular oats, uncooked
butter or margarine
I used this recipe for the topping, and Mom’s Apple Pie I recipe for the filling. The pie was absolutely wonderful. That’s saying a lot since I grew up on an orchard in a town known for it’s fantastic apple pies. If using a firm tart apple such as Granny Smith, slice apples thinly (approx 1/4”). This will facilitate a good texture without overcooking the pie. I used a regular 9” pie plate (Corning is my favorite), and used 6 medium to large Granny Smiths. Apples cook down; I was taught to pile them into the pie plate and pack ‘em in (before baking, my packed mound of apples rose above the edge of the plate approx. 3 – 4 inches). After heaping the apple mixture into the crust and dotting it with butter, I covered the pie with aluminum foil and placed it into a preheated 450-degree oven. After baking for 10 minutes I reduced the heat to 350 and baked for another 30 minutes while making the streusel topping. I then removed and uncovered the pie, patted the topping over my mound of apples, covered the edge of the pie with a strip of foil to prevent overcooking the crust, and returned it to the oven for another 30 minutes at 350. I had excellent results by following both the filling and topping recipes; I didn’t have whiskey so I used good scotch. I’ll never use vanilla in an apple pie again! As the pie cools the height will go down further and it will solidify.
My daughter loved it and it was easy enough tfor her to do most of the mixing and pouring.
ABSOLUTELY WONDERFUL! I loved this- this is the best apple pie I've ever had. Definitely the apple pie recipe I'm sticking with.
This was very good. I also added about 1/4 teaspoon of allspice to the apples. It just gives it a bit more flavor.
The flavors of this pie were great. My only negative comment would be that the bottom crust turned to complete mush. It made it very difficult to scoop a piece of pie out from the dish. I used Granny Smith which are supposed to be the best for baking. Anybody have any suggestions?
The pie really bakes down. You need to cut the apples quite thick!!I think it would be better with white sugar in the pie.
this was an interesting and yummy recipe. i'm a BIG fan!
This is a greast Fall pie receipe. I added Apple Pie Spice which really bumped up the flavor.
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