You will need:
1 Pillsbury pie crust (the kind you roll out, not the frozen one. If you want to make your own, see below)
6 apples (cored, peeled and sliced. Green work best but use whatever you have)
1TBS Nutmeg (ground)
1TBS Cinnamon (ground)
3 TBS Corn Starch
2 and 1/2 Cups of Brown Sugar
1 Cup Oatmeal
1 Stick of Salted Butter
Follow directions on the Pillsbury pie crust and place into a pie dish.
In a BIG bowl, combine all of the sliced apples, cinnamon, nutmeg, corn starch and 1 C brown sugar and mix. Put entire mixture into the pie dish. Next, in a bowl, combine 1 Cup of oatmeal and 1/2 Cup brown sugar. Set aside. Next, on the stove top, melt one stick of butter with 1 C of brown sugar on medium. When it begins to boil, stir constantly for 3 min. Pour this mixture into the oat and brown sugar mixture. This is your crumble, toffee topping! After combined, use your spatula and spread over the apples. Will look crumbly and messy.
Before placing pie in the oven, cover the edges with aluminum foil so that they do not burn. Also, depending on the size of your pie dish, this pie might leak sugar in the oven. Place a cookie sheet in your oven to collect any spill over.
Bake at 400 degrees for 40 min. to 50 min. You will know it is done when your pie crust looks done and it is bubbly all over.
Wait at least 1 hour to serve. Tastes great with ice cream when it is warm, but I personally love it best the next day after it has been in the fridge for 1 day.
**Lot’s of sugar in this recipe, so serve small pieces:-)
Pie Crust Recipe Courtesy of Martha Stewart Living
Pie Crust : INGREDIENTS
- 2 1/2 cups all-purpose flour, (spooned and leveled)
- 1 teaspoon salt
- 1 teaspoon sugar
- 16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice water
In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.