Description
A comforting autumn pie featuring a cinnamon-spiced apple filling topped with a crunchy buttery oat crumble and finished with fresh vanilla whipped cream.
Ingredients
Scale
- 9-inch pie crust (homemade or store-bought)
- 6 cups peeled and sliced apples (mix of Granny Smith and Honeycrisp)
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375F (190C).
- Roll out the pie dough and press it into a 9-inch pie plate, trimming the edges.
- In a large bowl, toss sliced apples with granulated sugar, 1 tablespoon of flour, cinnamon, and nutmeg until coated.
- Fill the pie crust with the apple mixture, pressing down lightly to pack them in.
- In another bowl, combine rolled oats, 1 cup of flour, and brown sugar.
- Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble mixture evenly over the apple filling.
- Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbling.
- Remove from the oven and let the pie cool for at least one hour.
- While the pie cools, beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Slice the pie and top each piece with a dollop of vanilla whipped cream.