Apple Pie with Oat Streusel

Apple Pie with Oat Streusel
Apple Pie with Oat Streusel
The technique: Streusel—a crumbly mixture of flour, butter, sugar, and spices—often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only one pie crust instead of two, and the streusel adds texture and flavor.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
American Dessert Christmas Thanksgiving High Fiber Apple Oat Fall Family Reunion Cinnamon Christmas Eve Butter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup sugar
  • 1/2 teaspoon ground allspice
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 cup sugar
  • 2 tablespoons all purpose flour
  • generous pinch of salt
  • 1/2 cup old-fashioned oats
  • 1/4 cup old-fashioned oats
  • 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons (packed) golden brown sugar
  • 1/2 cup (packed) golden brown sugar
  • 3 tablespoons unsalted butter, melted
  • Carbohydrate 89 g(30%)
  • Cholesterol 38 mg(13%)
  • Fat 16 g(25%)
  • Fiber 7 g(28%)
  • Protein 6 g(12%)
  • Saturated Fat 9 g(47%)
  • Sodium 366 mg(15%)
  • Calories 521

PreparationFor crust: Position rack in center of oven; preheat to 400°F. Place rimmed baking sheet in bottom of oven to catch spills. Place sheet of parchment paper on work surface; lightly flour parchment. Place dough disk on parchment; sprinkle very lightly with flour. Cover with another sheet of parchment; roll to 9-inch round. Remove top parchment; sprinkle oats evenly over crust. Cover again with top parchment; roll to 12-inch round, rolling oats into crust. Remove top parchment. Using bottom parchment as aid, invert crust, oat side down, into 9-inchdiameter glass pie dish. Remove parchment. Press crust gently into pie dish. Turn dough overhang under, forming high-standing rim 1/2 inch above sides of dish. Crimp edges. For filling: Toss all ingredients in large bowl. Let stand while preparing topping. For topping: Blend first 6 ingredients in processor. Add butter; using on/off turns, blend until moist dough forms (mixture will resemble wet sand). Add oats; using on/off turns, mix briefly, leaving half of oats whole. Stir filling; transfer to crust, mounding in center. Sprinkle topping evenly over. Bake pie until topping is golden, about 40 minutes. Reduce oven temperature to 350°F. Bake until apples are tender when pierced with small sharp knife, covering pie loosely with foil if topping and crust are browning too quickly, about 1 hour longer. Cool pie on rack until slightly warm, at least 1 hour. Serve warm or at room temperature.

PreparationFor crust: Position rack in center of oven; preheat to 400°F. Place rimmed baking sheet in bottom of oven to catch spills. Place sheet of parchment paper on work surface; lightly flour parchment. Place dough disk on parchment; sprinkle very lightly with flour. Cover with another sheet of parchment; roll to 9-inch round. Remove top parchment; sprinkle oats evenly over crust. Cover again with top parchment; roll to 12-inch round, rolling oats into crust. Remove top parchment. Using bottom parchment as aid, invert crust, oat side down, into 9-inchdiameter glass pie dish. Remove parchment. Press crust gently into pie dish. Turn dough overhang under, forming high-standing rim 1/2 inch above sides of dish. Crimp edges. For filling: Toss all ingredients in large bowl. Let stand while preparing topping. For topping: Blend first 6 ingredients in processor. Add butter; using on/off turns, blend until moist dough forms (mixture will resemble wet sand). Add oats; using on/off turns, mix briefly, leaving half of oats whole. Stir filling; transfer to crust, mounding in center. Sprinkle topping evenly over. Bake pie until topping is golden, about 40 minutes. Reduce oven temperature to 350°F. Bake until apples are tender when pierced with small sharp knife, covering pie loosely with foil if topping and crust are browning too quickly, about 1 hour longer. Cool pie on rack until slightly warm, at least 1 hour. Serve warm or at room temperature.