Dutch Apple Pie, the Shelle Way

I love an apple crisp... you know, cut apples, mixed with sugar and spices, covered with an oatmeal mixture and baked, then served with ice cream. It is the easiest of all desserts to make, therefore I keep the ingredients on hand just in case I have an itch for something sweet.

I decided to take my love of the apple crisp and make it into a pie...and I am totally pleased with the results..


Shelle's Apple Crisp Pie
Pie Filling:
* 1 (9 inch deep-dish) pie shell
* 5 cups apples (peeled, cored and sliced)
* 2 tablespoons all-purpose flour
* 2/3 cup white sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground allspice
* 2 tablespoons butter
Topping:
* 3/4 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1/2 cup packed brown sugar
* 3/4 cup rolled oats
* 1 teaspoon lemon zest
* 1/2 cup butter

Preheat oven to 425 degrees. Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.Bake in preheated oven for 10 minutes.

While filling is baking, make the Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle oatmeal topping on top of apples. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until oat mixture is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.