Homemade Apple Pie with Oatmeal crumb topping. Easier to make than a double crust pie, this homemade apple pie has a delightful oatmeal crumb topping. Super delicious, especially served with a dollop of vanilla ice cream on top.
Total Time:1 hour 30 minutes
Yield:1 x 9-inch pie 1x
For the pie dough:
1 1/2 cups all-purpose flour
1 1/2 tsp cornstarch
1/2 tsp salt
10 tablespoons (1 1/4 sticks) cold unsalted butter (for a more tender and flaky crust you could use 8 tablespoons (1 stick) butter + 2 tablespoons vegetable shortening or lard)
2 tsp white vinegar
scant 1/3 cup cold water
For the filling:
1/3 cup sugar
1 1/12 tablespoon cornstarch
pinch of salt
6 1/2-7 cups peeled, cored, and sliced apples
1 tablespoon lemon juice
For the oatmeal crumb topping:
1/2 cup all-purpose flour
1/4 cup rolled oats
1/3 cup light brown sugar
pinch of salt
1/4 tsp cinnamon
1/4 cup (1/2 stick) cold, unsalted butter, cubed
The pie dough:
In a large bowl, mix the flour, cornstarch, and salt. Cube the butter and place it into a small bowl. In a measuring cup, add the vinegar and top with water to reach 1/3 cup. Put everything in the fridge for about 10 minutes.
After that time, add the dry ingredients to the bowl of the food processor. Top with the cubed butter, then pulse six or seven times. The fat sould be the size of small peas.
Add slowly the vinegar/water mixture, while pulsing. Stop pulsing when the mixture is starting to form larger clumps.
Turn the dough onto a floured surface and pack it into a ball. Wrap it in plastic, then flatten it, and place in the fridge for at least 1 hour.
To prepare the apples, you can use an apple slicer. Then, peel the slice and cut it into two to make it thinner.
Place the slices into a bowl and drizzle the lemon juice on top.
In another bowl, mix sugar, cornstarch, cinnamon, and salt. After, dress the apples with the mixture, mixing well.
The oatmeal crumb topping:
In a food processor, combine the oats, flour, sugar, salt, cinnamon. Pulse a few times just to mix.
Add the cubed butter and pulse until the mixture resembles coarse crumbs. Do not over mix. You want to see some oat flakes.
Empty the crumbs into a bowl and rub them gently to make it more buttery. Rrfrigerate until ready to use.
Rolling the dough
Place the dough on a lightly floured parchment paper and lightly dust the top with flour. Dust the rolling pin with flour, too. Flatten the dough a little, just to make it more workable.
Then, begin rolling the dough from the center out, giving the dough a quarter turn every time. Repeat the rolling and dusting the top/rolling pin as needed, until you have an approximate 13-inch circle.
Lastly, invert the parchment paper onto a 9-inch deep dish pie pan and peel the parchment off. Flute or crimp the edges, then refrigerate the shell until needed.
Assemble and bake
Adjust the racks in the oven, one in the lower position, and one in the middle. Preheat the oven to 400°F (200°C).
Take the pie dish with the shell out of the fridge and fill it with the apple mixture. Then, cover with a generous amount of the crumb topping, pressing down gently on the apples.
Place the pie dish onto a baking dish and position it on the lower rack. Bake for 30 minutes, then lower the temperature to 375°F (190°C) and move the baking dish to the middle rack, rotating it 180°. Bake for about 30 more minutes or longer, until you see the filling bubbling up on the edges and the top a nice golden brown. If the top seems to be getting too dark, cover it with foil.
Transfer the pie to a rack and cool for 1 ½ to 2 hours before serving. Cover and refrigerate leftovers after 24 hours.