Pastry-Free Dutch Apple Pie

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26-6 Winter
Entertaining the Bakersfield Way

A savory chicken dish works very well as a main course. The following recipe is simple, flavorful, and will impress just about anyone.

Description

27-1 Spring Issue
Entertaining the Bakersfield Way

Nothing says picnic more than a slice of apple pie. It’s a slice of Americana. If you’re trying to put together the perfect picnic menu, you will never find a dessert with a better “return on your investment” (that is, your time) than this one. You can whip this pie together in about a half-hour, using ingredients you probably have. All-in-all, this delicious, easy apple pie recipe is the perfect addition to your perfect picnic menu.

Ingredients

Topping and Crust:

1 3/4 cup all-purpose flour
3/4 cup brown sugar, packed
3/4 cup butter, melted
3/4 cup rolled or quick oats
1 tsp. ground cinnamon

Filling:

2/3 cup sugar
3 tbsp. cornstarch
1 1/2 cup water
4 to 5 cups peeled, cored, and thinly sliced Granny Smith apples
2 tsp. ground cinnamon
1 tsp. vanilla extract

Methods/steps

Preheat the oven to 350 degrees.
To make the “crust” and topping, combine the butter, brown sugar, flour, oats, and cinnamon in a medium mixing bowl.
Stir until well-combined. Set aside about one cup of oat mixture for the topping.
To form the crust, press the rest of your oat/flour mixture into the bottom and sides of a 9-inch deep-dish pie plate. Set aside.
To make your filling, stir together cornstarch, cinnamon, and sugar in the bottom of a large stockpot.
Whisk in cold water. Bring to a boil, and cook until thickened, stirring constantly.
Remove from heat. Stir in the apples and vanilla extract.
Dump your apple filling onto your oatmeal crust. Press on remaining oatmeal topping. Press it firmly into the filling to keep it from sliding off when cooking and cutting.
Bake 45 minutes, or until golden brown and apples are tender. Let your easy Dutch apple pie cool before serving.