Anything with caramel and apples gets my attention!
The only think I would change is using lard, I just think it is way too unhealthy. I would replace it with Crisco.
This recipe has been in my recipe collection for decades that I got from a newspaper or magazine.
Enjoy!
Ingredients
½ cup Rolled oats
¼ cup Brown sugar
¼ cup All-purpose flour
¼ cup TENDERFLAKE® Lard, cubed
½ tsp Cinnamon
½ tsp Nutmeg
Pinch of salt
1 can Apple Pie Filling
1/3 cup Ready prepared caramel sauce
1 TENDERFLAKE® Perfect Pastry for a 9-inch (23 cm) pie shell
Ingredients for Pie Shell:
2 cups Cake and pastry flour OR
1¾ cups All-purpose flour
¾ tsp Salt
¾ cup TENDERFLAKE® Lard
4 to 6 tbsp Cold water
Directions
PREHEAT oven to 400°F (200°C).
PREPARE pastry shell following these easy steps:
MIX together flour and salt.
CUT in lard with pastry blender or two knives until mixture resembles coarse oatmeal. Gradually add water to mixture. Add only enough water to make dough cling together.
GATHER into a ball and divide into two portions.
ROLL out each portion on lightly floured surface. If dough is sticking, chill ½ hour.
TRANSFER dough to pie plate. Trim and flute shells or crust.
COMBINE the oats, ¼ cup brown sugar, flour and TENDERFLAKE® Lard in a mixing bowl. Work the ingredients by hand until a rough crumble is achieved. Set aside.
GENTLY fold ¼ cup brown sugar and spices into apple pie filling. Pour the apple mixture into pie shell and spread evenly.
DRIZZLE caramel sauce over the pie filling. Top with the oat crumble mixture.
BAKE in preheated oven for 20 minutes.
Lower oven temperature to 375°F(190°C) and continue baking for 25 to 30 minutes or until the top is bubbling and golden brown.
Allow to cool and serve.
Source: Maple Leaf Foods Inc.
