-Dorothy Cross TMPJ72B -CRUST: 1 1/4 c All-purpose flour
3/4 c Uncooked rolled oats; (quick
-old-fashioned 1/4 c Firmly packed brown sugar
1/8 ts Salt; Optional:
1/2 c Margarine or butter; melted
1 ts Water
1 ts Vanilla extract
-FILLING: 1 Carton (8-oz) light sour cre
-sour cream 2/3 c Firmly packed brown sugar
1/4 c All-purpose flour
4 Egg whites; or
-2 eggs, slightly beaten 1/2 ts Ground cinnamon
1/8 ts Ground nutmeg
4 c Peeled, thinly sliced apples
-TOPPING: 1/4 c Uncooked rolled oats; (quick
-or old-fashioned) 1/4 c Firmly packed brown sugar
1/4 c All-purpose flour
1/4 c Margarine or butter
(*) Choose from sweet-tart apples such as Granny Smiths, Golden Delicious, Jonathans or Pippins for this recipe. Preheat oven to 375 degrees. Combine flour, oats, brown sugar and (optional) salt in a large bowl or bowl of an electric mixer. Add butter (or margarine), water and vanilla; mix well. Press firmly into bottom and sides of a 9-inch glass pie plate, forming 1/4-inch around the edge. Bake 12 to 15 minutes or until light golden brown. Cool. Prepare the filling: In
a large bowl, combine sour cream, brown sugar, flour, eggs, cinnamon and nutmeg. Add apples and toss. Arrange in crust. Prepare the topping: Combine 1/4 cup rolled oats, 1/4 cup brown sugar and 1/4 cup flour in a medium bowl
or bowl of an electric mixer. Add butter (or margarine) and mix until consistency resembles coarse crumbs. Sprinkle over filling. Bake in middle of preheated 375 degree oven for 50 to 60 minutes or until knife inserted in center comes out clean. Serve warm or chilled; refrigerate leftovers. Source: Orange County Register Newspaper Reformatted for MealMaster by: CYGNUS, HCPM52C —–