About this recipe: A unique apple pie recipe with a crunchy topping and old fashioned filling. You may vary the amounts of oats and pecans in the topping to your liking.
To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.
If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.
Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.
This was simple to make and tasty too. Took almost as long to peel, core and chop all the apples as it did to cook it but it was definitely worth it. Made a few changes, added a bit of flour into the oats for the crumble as the crumble bit was a smidge on the damp side. The kids enjoyed assembling it and especially eating it. Would make again. - 02 Jan 2012
I have to give this recipe only 2 stars..Although the flavor and the crumb topping were quite flavorful, the overall pie was very watery. I don't know why I didn't follow my instinct to add flour to the apple mixture. If you are making this pie, be sure to add flour to the mixture unless you want a watery mess! - 28 Sep 2004 (Review from Allrecipes US | Canada)
This is tasty, but it is so similar to apple crisp I might just forgo the crust next time and have that instead. The recipe is really enough to fill 2 pie shells. I would definitely cover the entire top of the pie with tin foil for at least some of the baking time, so the bottom crust can bake through and not burn the top. - 06 Feb 2008 (Review from Allrecipes US | Canada)