The Apple Crunch Pie Re-visited.

APPLE CRUNCH PIE

I was asked by numerous friends to print this recipe for them to attempt to make, so here it is.  On a new note-I was gone for 2 days and came back to try a piece of the pie, expecting it to be gummy here and there.  That's typical for canned apple pies.  And the crust was just as flaky and the insides just as crunchy.  Of course, in most households with more than 1 person, a pie doesn't last more than a day.

APPLE CRUNCH PIE

9 cups thinly, sliced, pared apples

1/2 cup sugar

1/2 tsp. ground cinnamon

1/3 cup orange juice

Unbaked 9" pie shell

Crunchy Oat Topping (recipe follows)

Combine apples, sugar, cinnamon and orange juice in bowl; mix well.  Arrange apple mixture in unbaked pie shell.

Prepare Crunchy Oat Topping and sprinkle over apple mixture.

Bake in 425 F oven for 10 minutes.  Reduce temperature to 350 F oven and bake 55 minutes more, or until apples are tender.  Cool on rack.  Makes 6 to 8 servings.

Crunchy Oat Topping:  Combine 1/2 cup quick-cooking oats, 1/2 cup flour, 1/3 cup brown sugar (packed), 1/2 tsp. ground cinnamon and 3 tbsp. melted butter in bowl; mix until crumbly.

Note: I didn't have quick-cooking oats in the house, I had only the regular oats and they worked fine.

Happy Pie Making!