What’s for Dinner?: Super-Quick Apple Pie with Oatmeal Streusel

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applepie Aaah! As any good realtor will tell you, there is nothing like the smell of home-baked goods filling your kitchen: the buttery aroma of pastry mixed with the high notes of appley sweetness and then just a hint of cinnamon, is so, so, comforting.

Strangely though, that aromatic reward seems far away—a distant destination after an arduous journey of making and rolling out pastry. At least that’s the excuse I use for not baking that often…

Thankfully, here’s a quick and easy (and by that I mean ridiculously quick and ridiculously easy) Apple Pie with Oatmeal Streusel recipe that will free up time you can spend with your family this long weekend.

This recipe’s time-saving brilliance stems from two key things: Firstly, there’s no pie-lid (so you’re only doing half the pastry work) and secondly, it uses a store-bought pie-shell base, so you’re really doing none of the pastry work. Trust me, I’m a food columnist: it is okay to take a few culinary shortcuts every now and again, especially when the result is so darned delicious. So buy a ready-made pie shell and get baking. Your olfactory senses will thank me!

Even better still, you’ll get to enjoy a slightly healthier pie as the oatmeal topping (the streusel) is better for you than a pie with a pastry lid.

You will also feel virtuous as you made it. Well, kind of…

Yes, this recipe is for apple pie but feel free to add cranberries, raisins, berries and if you have pears, why not add a few of them?

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Apple Pie with Oatmeal Streusel
Ingredients:

  •  1 ready-made 9” Pie Shell (or home-made if you really want to go for it, you can find the recipe here)

For the filling:

  • 5 apples, peeled, cored and sliced (if you’re feeling really lazy you could use those pre-cut bagged apple slices…no judgement here)
  • 1 tbsp flour
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • 1 tsp white sugar
  • 1 tbsp butter, chopped up small
  • A generous squirt of lemon juice

For the topping/ streusel:

  • ½ cup flour
  • 3/4 cup oatmeal
  • ½ tsp cinnamon
  • 1 tsp lemon zest
  • ½ cup brown sugar
  • 4 tbsp butter, cold and chopped into small pieces

Preheat the oven to 425° F.

First, make the filling by adding the lemon juice to the apple slices. Then mix the flour, spices and sugar together, then add the apples, making sure they are evenly coated.

Put the filling into the pie shell and dot with small pieces of butter. Cover loosely with aluminum foil and bake in the preheated oven for 10 minutes.

While the filling is cooking, make the streusel (the crumbly topping) by mixing the flour, brown sugar, oatmeal and cinnamon. When this is combined, add the chopped-up butter and rub it into the mixture with your fingertips. When this looks crumbly, it is done.

Take the pie shell out of the oven, remove the foil and sprinkle the streusel on top.

Reduce the heat of the oven to 375 and cook for 30-35 minutes. If you find that the top browns too quickly, simply cover with foil again.

Serve à la mode or with fresh berries. We went with the former and our youngest described it as “crumbly yumminess”. That was worth the (minimal) effort!

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1 COMMENT

  1. Two undeniable facts – firstly that I am a pie purist and secondly that I like lids – made me predisposed to not like this flight of fancy but I am ashamed (and enlightened enough) to admit that I loved it! Good work, Piggie!

  2. I was at Lisa’s house when said pie came out of the oven. Guess how much pie I was offered? 0.00000 pieces.

    Let it be known that Lisa is a pie tease and wow does that sound wrong.

  3. I made this pie using my own crust and Rome apples. The family-big apple pie lovers-hated it. Total disapproval.

  4. Abishag – just saw your comment. What was it they disapproved of? Was it the apples, the spice, the crust? Just curious as we ate the lot and all loved it…..sorry Holly!

  5. I would guess it was the Rome apples not the recipe. They are the absolute most nasty apple to bake with.They break down and turn to flavorless mush. I am always amazed they still sell them in the markets.

    The secret I learned from an apple grower years ago is to always use one granny smith apple and to cut it up finely. Pies are only as good as the fruit inside of them.