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9-in. deep-dish frozen pie shell
1/3 cup brown sugar
1/4 cup all-purpose flour
3 tbsp quick-cooking rolled oats, not instant
1/4 tsp cinnamon
pinch salt
3 tbsp cold butter
1/2 cup grated old cheddar
6 apples, such as McIntosh or Spy
1/4 cup sour cream
1 egg
3 tbsp granulated sugar
1/4 tsp cinnamon
generous pinch nutmeg
pinch salt
Set rack on bottom shelf of oven. Preheat oven to 425F (220C). Thaw frozen pie shell on counter 10 to 15 minutes. Meanwhile, in a medium-size bowl, stir brown sugar with flour, oats, cinnamon and salt. Stir with a fork. Cut butter into cubes. Then, using your fingers, work in butter until crumbly. Stir in cheese.
Peel and core apples, then slice into 1/3-inch- (0.7-cm-) thick wedges. They should measure about 8 cups (2 L). In a large bowl, whisk sour cream with egg, sugar, cinnamon, nutmeg and salt. Stir in apples. Turn into unbaked pie shell, mounding apples high. Then firmly press down. Sprinkle crumble evenly overtop.
Set pie on a baking sheet to catch any drips. Bake on bottom rack of 425F (220C) oven 10 minutes. Then reduce oven temperature to 350F (180C). Continue to bake until apples are fork-tender, 40 to 45 more minutes. Remove from oven to a wire rack. Let stand 15 minutes before slicing into wedges. Any leftovers will keep well in the refrigerator up to 3 days. Pie will keep well in the freezer at least 2 months but pastry will soften a little as it thaws.
Calories 250, Protein 3.6g, Carbohydrates 33.6g, Fat 11.9g, Fibre 2.2g, Sodium 180mg.
Cool weather rekindles our desire to bake and there's no better time for warm apple pie. Keep things simple and start with a frozen pie crust. Use a crumble topping with some grated cheddar for a little nip.