Shelly's Recipe

PASTRY-FREE DUTCH APPLE PIE

Category: Pies - Fruit

Topping and Crust:
1 3/4 cup all-purpose flour
3/4 cup brown sugar, packed
3/4 cup butter, melted
3/4 cup rolled or quick oats
1 tsp ground cinnamon

Filling:
2/3 cup sugar
3 tbsp cornstarch
1 1/2 cup cold water
4-5 cup peeled, cored, and thinly sliced Granny Smith apples
2 tsp ground cinnamon
1 tsp vanilla extract

Preheat the oven to 350 degrees.

To make the crust and topping, combine the butter, brown sugar, flour, oats, and 1 tsp cinnamon in a medium mixing bowl. Stir until well combined. Set aside about 1 cup of oat mixture for the topping.

To make the crust, press the rest of your oat/flour mixture into the bottom and sides of a 9 inch deep-dish pie plate. Set aside.

To make your filling, stir together cornstarch, cinnamon, and sugar in the bottom of a large stockpot. Whisk in cold water. Bring to a boil, and cook until thickened, stirring constantly. Remove from heat. Stir in the apples and vanilla extract.

Dump your apple filling into your oatmeal crust. Press on the remaining oatmeal topping. Press it firmly into the filling to keep it from sliding off when cooking and cutting. It's okay if your apple pie looks a little too tall when uncooked. It'll flatten out as it bakes. Bake 45 minutes, or until golden brown and apples are tender. Let your easy Dutch apple pie cool before serving.