Dutch Apple Pie with Oatmeal Streusel


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The crunchy oat topping adds an extra dimension to this delicious apple pie. Try using Golden Delicious, Jonagold, or Granny Smith apples for this pie.

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  • 1 9-inch pie shell
  • 5 C. apples, peeled, cored and sliced
  • 2 Tbs. all-purpose flour
  • 2/3 C. white sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 2 Tbs. butter
  • 3/4 C. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/2 C. packed brown sugar
  • 3/4 C. rolled oats
  • 1 tsp. lemon zest
  • 1/2 C. butter

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Preheat oven to 425 degrees. Fit pastry shell into pie pan and place in freezer. To make apple filling, place apples in a large bowl. In a separate bowl combine 2 Tbs. flour, white sugar, 1/2 tsp. cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 Tbs. butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal. Bake in preheated oven for 10 minutes.

While filling is baking, make streusel topping, in a medium bowl combine 3/4 C. flour, 1/2 tsp. cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 C. butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top. Reduce heat to 375 degrees. Bake an additional 30-35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Yield: 8 servings

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