I found this recipe in a Taste of Home Magazine in the '90's and I've been using it ever since. I love the cooked, creamy filling which sets it apart from many other recipes and prompts requests for the recipe.
Best of all, there is no pie crust to roll out as it uses a crumb crust and topping!
prep time15 Min
cook time1 Hr
brown sugar, lightly packed
butter or margarine, melted
quick cooking oats
1 1/4 c
peeled, diced baking apples
How To Make
Combine the first 4 ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside.
For the filling: Combine sugar, cornstarch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from heat and add apples, vanilla and cinnamon. Pour into crust.
Top with reserved crumb mixture.
Bake at 350 degrees for 40-45 minutes or until crust is golden brown.
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Categories & Tags for Dutch Apple Pie (crumb crust):