Laurie’s Apple Pie

Laurie’s Apple Pie
A different twist on an all American favorite for the 4th of July…It’s apple crisp in a pie shell…
Recipe from Cross Country Cooking; White Grass Café’s first cookbook published in 1996.

8 medium baking apples (Granny Smith or MacIntosh do well)
1-9-inch deep dish pie shell
1 tsp. cinnamon
¾ cup softened butter
¾ cup rolled oats
¾ cup brown sugar
¾ cup flour
Preheat oven to 350 degrees. Pare and slice apples and toss with cinnamon.
Place apples into pie shell (they should be heaped above the crust but will cook down).
In a separate bowl, mix butter, oats, brown sugar and flour; kneading it in your hands works best to mix thoroughly.
Press topping mixture on top of apples to completely cover them.
Bake for 50-60 minutes or until the top is browned and apples are soft when a knife is inserted.
Cool and serve with vanilla ice cream.

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