Recipe by Wendy W88
Top Review by Marie Nixon
I have to give this recipe 5 stars because I made it for the first time yesterday, entered the pie in our local Park District's Pie Contest and won the 'Best Tasting Pie' award! That says alot about the recipe because I am not a very experienced pie maker at all. For future reference, it took 4 large Granny Smith apples to get my 6 cups of sliced apples for the recipe. I peeled and cored the apples and cut them into 12 slices each. Thanks for the great recipe.
- pastry for single-crust pie
- 1⁄2 cup sugar
- 3 tablespoons flour
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon allspice
- 1⁄8 teaspoon salt
- 6 cups thinly sliced peeled apples (1/2 Macintosh, 1/2 Granny Smith)
- 2⁄3 cup packed brown sugar
- 1⁄2 cup flour
- 3⁄4 cup quick-cooking rolled oats
- 1⁄2 cup butter
- 1⁄4 cup toasted pecans, chopped
Directions See How It's Made
- Use foil on bottom of oven rather than a cookie sheet under pie pan.
- Prepare pastry for single-crust pie.
- Place in pie plate and trim and crimp the edge; refrigerate 30 minute loosely covered with plastic wrap.
- In a large mixing bowl, stir together the sugar, flour, cinnamon, nutmeg, allspice, and salt.
- Add apple slices and gently toss until they are coated well.
- Transfer mixture to pie.
- FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats.
- Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
- Sprinkle over apple mixture in pie.
- To prevent over-browning while baking, cover edge of pie with foil.
- Bake at 375 degrees Fahrenheit for 25 minutes.
- Remove foil and bake 25 to 30 minutes more, or until top is golden.
- Remove from oven.
- Cool on wire rack about an hour and serve!