The crunch in this pie comes from the oatmeal topping, which turns wonderfully golden brown and crispy in the oven, which provides delectable counterpart to the softened apples in the filling as well as the flaky crust. The apples are simply tossed with lemon juice, brown sugar, and enough flour to thicken the juices that will be released during baking. This recipe calls for ready made shortcrust, which can be store-bought or your own doing. 


  • 1 shortcrust pie pastry
  • 3 red apples
  • 1 lemon (small, juiced)
  • 4 tablespoons flour
  • 100 grams brown sugar
  • 1/4 teaspoon salt
  • 100 grams butter (softened)
  • 100 grams flour
  • 100 grams oatmeal
  • 100 grams brown sugar
  • 1 teaspoon ground cinnamon


  1. Place the dough in a pie dish lined with parchment paper and prick bottom with a fork.
  2. Preheat oven to 180°C (approximately 350°F).
  3. For the filling, peel apples, core and cut into wedges.
  4. In a bowl, mix apples, lemon juice, flour, sugar and salt.
  5. Place mixture in pie dish.
  6. For the topping, in a bowl, mix softened butter, flour, oatmeal, sugar and cinnamon.
  7. Evenly pour mixture over apple mixture.
  8. Bake in preheated oven for about 30-40 minutes or until the dough is cooked and topping is dried and crunchy.
  9. Serve warm with ice cream.
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