The Dark Kitchen
The Dark Kitchen
The Dark Kitchen
Dark's Kitchen

1 9 inch pie crust (homemade or store-bought)


6 granny smith apples, peeled and thinly sliced
1/3 C brown sugar
1/4 C all-purpose flour
6 Tbsp butter, melted
1 1/2 Tbsp lemon juice
3/4 tsp vanilla extract
3/4 tsp ground cinnamon
1 pinch salt


1 C old fashioned oats
1/2 C (1 stick) unsalted butter, cold, cubed
1/2 C brown sugar
1/3 C all-purpose flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt


Preheat oven to 375 F degrees.

Roll out pie dough and transfer to pie plate.

In a large bowl, toss apple slices in lemon juice, making sure each piece is coated.

In a small bowl, mix butter and flour until smooth. Pour over apples. Mix in sugar, vanilla, cinnamon, and salt. Mix well.

Pour apple mixture into pie crust and set aside.

In a large bowl, combine oats, sugar, flour, cinnamon, nutmeg, and salt. Mix well.

Add cold butter and mix until mixture is coarse and crumbly and resembles small pebbles.

Evenly spread crumb mixture over apples, making sure to get it around the edges of the dish.

Cover edges of crust with aluminum foil and bake for 50-55 minutes, removing foil after 25 minutes, or until crisp topping is deep golden brown and filling is bubbly.

Let cool 5 minutes before serving with whipped cream or ice cream.
Apple Crisp Pie
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