This is a great alternative to regular apple pie, filled with a rich tangy custard and tender, tart baked apples. Don't forget to sprinkle the pie with the oat topping before applying the lattice crust, which gives the finished pie a golden brown top and extra crisp texture.
This recipe is (very) loosely based on one from The Joy of Cooking's 9th edition.
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- Yield:serves 8
- Active time: 30 minutes
- Total time:4 hours (not including making and resting the pie dough)
- One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
- 2/3 cup crème fraîche
- 1/3 cup sugar
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 2 tablespoons flour
- 1/4 cup old-fashioned oatmeal
- 1/4 cup light brown sugar
- 5 apples, peeled, cored and cut into 1/4 inch pieces (choose a tart variety—Braeburn, Northern Spy, Fuji are good choices)
- Egg wash: 1 egg beaten with a big pinch of salt
- Additional sugar for sprinkling
In a large bowl, whisk together crème fraîche, sugar, egg, salt, vanilla, cinnamon, and flour and set aside. In the bowl of a food processor, combine the oats and brown sugar and pulse until they are a sandy consistency, about 15 seconds.
Arrange the apples in the chilled shaped crust and pour the custard mixture over the top. Sprinkle the oatmeal mixture over the top of the custard. Remove the chilled dough sheet from the fridge and cut into 1/2 inch strips. Use the strips to weave a lattice top. Allow the pie to rest in the fridge for 30 minutes.
Adjust oven rack to lower position and preheat oven to 400°F. When the pie has rested, brush it with egg wash, sprinkle sugar over the top. Bake for 15 minutes, then rotate the pie and turn the oven down to 350°F. Bake until the filling is set in the middle and crust is golden brown, about 30 minutes longer. Cool completely before serving, at least 1 hour.