The use of a top-of-the-stove filling cuts the baking time from about 45 minutes for a traditional apple pie to under 15 minutes for this quick alternative.
¾ cup unsifted all-purpose flour
2 tablespoons light brown sugar
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup melted vegetable shortening or butter (or a mixture)
2 tablespoons water
1 teaspoon vanilla extract
¾ cup old-fashioned rolled oats
5 large cooking apples (about 2 pounds), peeled, cored, and thinly sliced
2 tablespoons honey
2 teaspoons all-purpose flour
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
¼ cup water
Sweetened whipped cream, optional
Preheat oven to 350°F. Generously grease an 8-inch pie plate.
Combine flour, brown sugar, baking powder, and salt in a small bowl. Stir in shortening, water, and vanilla until combined. Fold in rolled oats. Press mixture into bottom and up side (but not onto rim) of pie plate to make a crust. Bake 18 to 20 minutes until brown.
Meanwhile, in a large skillet, heat apples over low heat, stirring frequently until just tender, about 12 to 15 minutes.
Stir together honey, flour, cinnamon, and cloves; gradually stir in water and add to mixture in skillet. Bring to a boil over medium heat. Cook, stirring gently until sauce thickens. Spoon apple filling into baked crust and set aside to cool. Just before serving, top with whipped cream, if desired.
8 Servings