Katie Lee's Rustic Apple Pie

Katie Lee's Rustic Apple Pie
Staff Writer
LaForce Stevens

Clos du Bois ambassador Katie Lee shares her recipe for Rustic Apple Pie — a year-round recipe that you may want to keep in mind for Thanksgiving

6
Servings
180
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 medium apples peeled, cored and sliced into 1/8-inch thick slices, about 4 cups
  • 1/3 Cup plus 3 tablespoons lightly packed dark brown sugar
  • 2 Tablespoons cornstarch
  • 1 Tablespoon fresh lemon juice
  • 2 Teaspoons ground cinnamon
  • 1/4 Cup old-fashioned rolled oats
  • 2 Tablespoons all-purpose flour
  • 1/4 Teaspoon kosher salt
  • 3 Tablespoons unsalted butter, melted
  • 1 9-inch pie crust, homemade or store-bought, rolled to an 11- to 12-inch diameter
  • 1 egg, lightly beaten
  • 1 Tablespoon raw sugar

Directions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine the apples with 1/2 cup of the brown sugar, the cornstarch, lemon juice, and cinnamon.

In another small bowl, combine the remaining brown sugar, the oats, flour, salt, and butter.

Place the pie crust on the prepared baking sheet. Spoon the apple mixture in the middle of the pie, leaving about a 1-inch border. Fold the crust edges over the filling, pleating occasionally. Spoon the oat mixture over the apples. Brush the crust with the egg and sprinkle with the raw sugar. Bake until the crust is golden brown and the apples are tender, 40-45 minutes. 

Nutritional Facts

Total Fat
7g
10%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
27g
21%
Protein
2g
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
14mg
1%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
32µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
43mg
6%
Selenium, Se
4µg
7%
Sodium, Na
111mg
7%
Water
7g
0%

Rustic Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Rustic Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.