Crunchy Apple Custard Pie
· Crust shopping list
· 1-1/4 cups all-purpose flour shopping list
· 3/4 cup Quaker® oats (quick or old fashioned, uncooked) shopping list
· 1/4 cup firmly packed brown sugar shopping list
· 1/8 teaspoon salt (optional) shopping list
· 8 tablespoons (1 stick) margarine or butter, melted shopping list
· 1 tablespoon water shopping list
· 1 teaspoon vanilla shopping list
· filling shopping list
· One 8-ounce container reduced-fat or regular sour cream shopping list
· 2/3 cup firmly packed brown sugar shopping list
· 1/4 cup all-purpose flour shopping list
· 4 egg whites or 2 eggs, lightly beaten shopping list
· 1/2 teaspoon ground cinnamon shopping list
· 1/8 teaspoon ground nutmeg shopping list
· 4 cups peeled, thinly sliced apples (4 to 5 medium) shopping list
· topping shopping list
· 1/4 cup Quaker® oats (quick or old fashioned, uncooked) shopping list
· 1/4 cup firmly packed brown sugar shopping list
· 1/4 cup all-purpose flour shopping list
· 4 tablespoons (1/2 stick) margarine or butter, chilled and cut into
pieces
Preparation
· 1. Heat oven to 375°F. For crust, combine flour, oats, sugar and salt in
medium bowl; mix well. Add margarine, water and vanilla; mix well. Press
mixture firmly onto bottom and sides of 9-inch glass pie plate, forming
1/4-inch rim around edge. Bake 12 to 15 minutes or until light golden brown.
Cool completely on wire rack.
· 2. For filling, combine sour cream, sugar, flour, egg whites, cinnamon
and nutmeg in medium bowl; mix well. Add apples; mix well. Spoon into cooled
crust.
· 3. For topping, combine oats, sugar and flour in medium bowl; mix well.
Cut in margarine with pastry blender or two knives until mixture is crumbly.
Sprinkle over filling.
· 4. Bake 50 to 60 minutes or until knife inserted in center comes out
clean. Cool on wire rack. Serve warm or chilled. Store tightly covered in
refrigerator.
Prettypinkbutterfly
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