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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
7 cups peeled and sliced granny smith apples (about 5 medium) |
1/2 cup granulated sugar |
2 teaspoons lemon juice |
3/4 cup all-purpose flour, divided |
1/2 teaspoon salt, divided |
3/4 cup butter |
1 cup firmly packed brown sugar |
1/2 cup uncooked quick-cooking oats |
1/2 (15-oz.) package refrigerated piecrusts |
1/2 cup chopped pecans |
jarred caramel topping, vanilla ice cream |
Directions:
1. Preheat oven to 375°. Stir together first 3 ingredients, 1/4 cup flour, and 1/4 tsp. salt until well blended.
2. Cut butter into remaining 1/2 cup flour with a pastry blender or fork until mixture resembles small peas. Stir in brown sugar, oats, and remaining 1/4 tsp. salt.
3. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Place apple mixture in piecrust, and top with brown sugar mixture, pressing gently to adhere. Shield edges of crust with aluminum foil. Place pie on a foil-lined baking sheet.
4. Bake at 375° for 25 minutes. Remove foil from crust, and bake 25 minutes or until golden brown. Sprinkle with pecans, and bake 5 to 7 minutes or until pecans are toasted. Let pie stand 30 minutes to 2 hours before serving. Serve with caramel topping and ice cream.
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