Aunt Cindy's Apple Pie
  • Juice from 1 Lemon
  • 4 lb (after peeling/corning) Granny Smith apples (about 17 small-sliced into 8 wedges or about 12 large, sliced into 16 wedges)
  • 1½ cups sugar
  • 4 tablespoons flour
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1½ cups flour
  • 1½ cups oats
  • 1 cup brown sugar
  • 1 teaspoon sea salt
  • 2 sticks chilled unsalted butter
  • Store bought Pie Crust
  1. For the filling, mix sugar, flour, cinnamon, and nutmeg together and pour over apples. Let apples sit about 30 minutes while you make the topping. Note: Ok to make the topping the night before.
  2. For the topping, mix dry ingredients together. Cut the butter in pieces and use fingers to blend into the dry mixture. You can also use a pastry cutter.
  3. Pour apples into 5quart baker. Pour topping over apples and bake.
  4. Convection oven- Bake at 350 degrees for 40 minutes. Check after about 20 minutes. May need to cover with foil to prevent burning
  5. Regular oven- Bake at 350 for about 60 minutes. Check after about 30 minutes.
If you're making this more like an apple pie instead of a cobbler, be sure it cut the apples into thinner pieces than you would if you were making an apple cobbler.
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