APPLE CRISP PIE

FOR THE APPLE FILLING:
6 cups apples (about 6 large apples), peeled, cored, sliced
1 to 2 tablespoon granulated sugar
1 tablespoon unsalted butter, melted
2 teaspoons fresh lemon juice
1/4 teaspoon ground cinnamon
FOR THE CRUMB TOPPING:
3/4 cup all-purpose flour
1/2 cup old-fashioned oatmeal (not quick-cooking)
1 cup packed light brown sugar
1 teaspoon ground cinnamon
6 ounces cold unsalted butter (1 1/2 sticks), cut into 12 pieces
Vanilla ice for serving with pie (optional)

Preheat the oven to 400 degrees F.

PREPARE THE APPLE FILLING:
Mix the apples with 1 tablespoon of the sugar, the melted butter, lemon juice and cinnamon in a large bowl. Taste the mixture and add the remaining tablespoon of sugar if desired.

PREPARE THE CRUMB TOPPING:
Mix the flour, oatmeal, brown sugar and cinnamon in a large bowl. Using a pastry blender or an electric mixer on low speed, mix the butter into the flour mixture until crumbs form. Sprinkle the crumbs evenly over the apples, pressing them gently onto the top.

Bake in the preheated oven for 10 minutes. Then reduce the oven temperature to 325 degrees F and continue baking until the crumb topping is golden brown and the apples are tender when tested with a toothpick, about 35 minutes. Let the pie cool for at least 1 hour before serving.

Serve with vanilla ice cream, if desired.

Servings: 8
From: Elinor Klivans, author of Bake and Freeze Desserts
Source: The Washington Post - September 17, 1997