I was invited to my great aunts for Sunday dinner and my housemate's GF had just given me a big bag of apples, these two facts led me to seek out a tasty apple dessert. And being rather nervous around typical pie crusts, finding a recipe with an oatmeal cookie crust was just the ticket. The recipe came from Mollie Katzen's The New Enchanted Broccoli Forest. While I don't usually end up with consistent results from this book, it did not fail me this time. The pie was inhaled with "oohs" and "yums" from around the table. The filling was nice and tart, while the crust was crunchy and sweet. It would have been perfect with a little vanilla ice cream.
The only changes I made was that the recipe calls for tart apples, but the ones I had were sweet, so I replaced 1 cup of apples with about 3/4 cup of fresh cranberries. And since I used the rest of my brown sugar making the crust (oops!), I used raw sugar (turbinado) in the filling and just less than what was called for. Last one, I left out all the optional ingredients. I baked it on a cookie sheet fearing leakage, but it didn't leak at all! I'll just say once more that this was an awesome apple pie
Apple Pie with Oatmeal Cookie Crust
30 minutes to prepare (took me 45)
45 to 50 minutes to bake
4 to 6 servings (that would be huge! I easily got 10)
1 1/2 c rolled oats
1/2 c unbleached white flour
1/4 t salt (rounded measure)
3/4 t cinnamon
3 T brown sugar
1/4 c finely minced nuts (optional)
1/2 t vanilla extract
1/2 c (1 stick - in America) butter, melted
1. Combine all crust ingredients in a medium sized bowl, and mix well.
2. Press firmly and evenly into the bottom and sides of a 9" or 10" pie pan, forming a thick crust. Reserve a handful of crust mix for the topping.
6 c peeled, sliced tart apple (or 5 c plus 3/4 c fresh cranberries)
3 T fresh lemon juice
1 1/2 t cinnamon
1/4 t allspice or ground cloves
1/4 t nutmeg
1/2 t grated lemon rind
3 T unbleached white flour
1/4 c brown sugar or honey
1/2 c sour cream (optional
a handful of chopped nuts (optional)
1. Preheat oven to 375 F
2. Place the sliced apples ina large bowl. Drizzle with lemon juice, and sprinkle with spices; toss until well coated. Add the rind, sprinkle in the flour and mix again. Gradually add the sugar or honey (and optional sour cream) as you mix. Don't worry if the apple slices break a little while being mixed and tossed.
3. Distribute the filling into the unbaked crust. Sprinkle the handful of reserved crust mix over the top, with or without the optional extra handful of nuts, and pat neatly into place.
4. Bake for 45 to 50 minutes or until the apples are soft and the crust is nicely browned on the edges. Note: If the top appears to be browning too quickly during baking, cover loosely with foil. Serve hot, warm or at room temperature.