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Ingredients
- For the Crust:
- 3 cups old-fashioned rolled oats
- 1/4 cup plus 2 TBSP all-purpose flour
- 1/4 cup plus 2 TBSP packed light brown sugar
- 3/4 tsp kosher salt
- 9 TBSP unsalted butter (¾ stick), melted
- For the Filling:
- 10 oatmeal creme pies (Little Debbie)
- 1 1/4 cups full fat sour cream
- 7½ cups apples peeled, cored, and 1/4″ thin sliced
- 3/4 cup sugar
- 1 large egg
- 1/4 cup flour
- 1/4 tsp salt
- 2 tsp vanilla extract
- For the Crumb Topping:
- 1 cup flour
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup crumbled cream pies (leftover from the filling)
- 6 TBSP or 3/4 stick unsalted butter just melted and cooled slightly
Instructions
- Preheat oven to 350F.
- In bowl of a food processor, combine oats, flour, brown sugar and salt, and pulse until oats are coarsely chopped.
- Add butter and pulse until evenly moistened.
- Transfer mixture into a 9-inch pie pan.
- Press crumbs evenly into bottom and up sides of the pan.
- Set pan on a rimmed baking sheet and bake for 12 minutes it’s going to bake more when you bake the full pie.
- Set aside to cool while you work on filling.
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For the Filling:
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