Crunchy Apple Custard Pie
Ingredients
- Crust:
- 1 1/4 cups all-purpose flour
- 3/4 cup Quaker® oats quick or old fashioned, uncooked
- 1/4 cup brown sugar firmly packed
- 1/8 teaspoon salt optional
- 8 tablespoons margarine or butter melted
- 1 tablespoon water
- 1 teaspoon vanilla
- Filling:
- 8 ounce reduced-fat or regular sour cream
- 2/3 cup brown sugar firmly packed
- 1/4 cup all-purpose flour
- 4 egg whites or 2 eggs, lightly beaten
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 cups apples peeled & thinly sliced
- topping:
- 1/4 cup Quaker® oats quick or old fashioned, uncooked
- 1/4 cup brown sugar firmly packed
- 1/4 cup all-purpose flour
- 4 tablespoons margarine or butter chilled and cut into pieces
Instructions
- 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.
- 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.
- 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.
- 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.
