Ingredients

The following ingredients have 4 Servings
  • 1 pie crust recipe
  • 1 large egg + 1 tablespoon water (for wash)
  • 6 cups apples, peeled, cored ((678 grams), and sliced (I used gala))
  • 1/2 cup sugar ((100 grams))
  • 2 tablespoons all-purpose flour ((15 grams))
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup old-fashioned rolled oats ((65 grams))
  • 2/3 cup all-purpose flour ((80 grams))
  • 1/2 cup light or dark brown sugar ((55 grams))
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup pecans ((57 grams), finely chopped)
  • 6 tablespoons unsalted butter ((85 grams), cubed)

Instruction

  • Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
  • Roll out one half (see Note) of the prepared pie dough on a lightly floured surface, into a rough 15-inch circle. Transfer to a 9-inch pie dish and trim edges to a 1-inch overhang. Tuck overhang under and use your thumb and finger to create a crimped edge. Brush edges with the egg wash.
  • To make the filling, toss together the apples, sugar, flour, and cinnamon. Dump into the prepared pie crust.
  • To make the topping, combine the oats, flour, sugar, salt, cinnamon and pecans in a bowl. Add the cubed butter and use a pastry blender or a fork to cut the butter into the dry ingredients until the butter is the size of small peas. Sprinkle the topping over the pie filling.
  • Place pie on the prepared sheet pan and bake for 50-60 minutes, until topping is golden brown and the filling is bubbling. If the topping and crust browns too quickly, cover with foil for the remainder of the baking time.
  • Let the pie cool completely before serving. Serve cool or heat up before serving. Top with whipped cream or ice cream, if desired.