All Time Favourite Harvest Apple Pie
Submitted by Mcake
Harvest apple pie with a rolled oat crust that bakes up flakier and toastier than the standard double crust. Cinnamon and nutmeg apples bubble underneath while the lattice top turns deep gold.
YIELD
16 servingsPREP
45 minCOOK
45 minREADY
1½ hrsWhat sets this harvest apple pie apart from every other version is hiding in the crust. Rolled oats get cut into the shortening and flour, adding flecks of toasty texture and a faint nutty flavor that makes the whole thing taste autumnal in a way a plain crust never quite manages.
The filling is restrained and old-school: just sliced apples, cinnamon, nutmeg, sugar, and a couple tablespoons of flour to thicken the juices. No tricks. Use a tart variety like Granny Smith, Northern Spy, or Mutsu so the apples hold their shape and balance the sugar.
The high-then-low oven sequence matters. The blast at 450°F (230°C) sets the crust and starts the bottom crisping before the apples release their juice. Drop to 375°F (190°C) for the long finish so the apples cook through without scorching the edges.
Dot the filling with cold butter cubes before sealing the top. As they melt, they enrich the apple juices and you end up with a glossy, lightly buttery filling instead of a watery one.
Pro Tips
- Cut steam vents in the top crust before laying it on the pie. It is far easier than trying to cut neat slits over a soft, draped sheet of dough.
- Mix two apple varieties for layered flavor. A tart firm apple plus a softer sweet one gives both structure and complexity.
- If the edges brown too fast, tent strips of foil over them halfway through baking.
Variations
- Stir ½ cup cranberries or dried cherries into the filling for tart pops of color.
- Add a pinch of cardamom or allspice with the cinnamon for a warmer spice profile.
- Brush the top crust with cream and sprinkle coarse sugar before baking for extra shine and crunch.
Ingredients
Directions
For filling:
Combine all ingredients; set aside.
For crust:
Sift together flour and salt. Cut in shortening until mixture resembles coarse crumbs.
Stir in oats. Sprinkle water by tablespoonfuls over mixture; stir lightly with fork until just dampened.
(If necessary, add another tablespoon cold water to make dough hold together.) Form into ball.
Turn out on lightly floured board or canvas. Divide dough in half.
Roll one half to form a 13-inch circle. Fit loosely into a 9-inch pie plate. Trim, allowing ¼ inch beyond rim.
Fill with apple mixture. Dot with 2 tablespoons butter or margarine. Roll other half of dough to form a 12-inch circle.
Cut slits in shapes of apples and leaves to allow steam to escape. Adjust crust over filling; trim so crust extends ½ inch beyond rim.
Fold top crust over bottom crust. Flute edges. Bake in preheated very hot oven (450 F.) about 10 minutes. Reduce heat to 375℉ (190℃).
Bake 30 to 35 minutes longer or until apples are tender and crust is golden brown.
Serve warm or at room temperature with whipped cream or ice cream if desired.
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