- 1 pie crust, rolled out and shaped
- 7 large apples
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 3/4 cup oats
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Preheat oven to 375 degrees and pre-bake pie until golden, about 12 minutes. When finished, increase oven temperature to 425.
Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, and cinnamon in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. Reduce the hat to medium-high and cook, covered, stirring occasionally, until they are tender, about 10 minutes.
Set a large colander over a large bowl; transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cream to a boil in the now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula.
For the streusel topping: Use a large bowl to combine the oats, flours, brown sugar, cinnamon and salt. Stir in the melted butter and form clumps, about 1″ big or smaller. The topping will barely form together and that’s okay!
Sprinkle the streusel evenly over the pie filling. Set the pie plate on a baking sheet and bake at until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.
From Brown Eyed Baker