A crunchy oat and pecan streusel contrast the silky cream filling of this speedy winter pie.
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For the Pastry
One 9” Pie shell, pre-made or from our recipe here
Or One pre-made frozen 9” pie shell.
Mix sour cream, corn starch, sugar, vanilla, and nutmeg together. Peel, core, and thinly slice apples, mixing the varieties together into the sour cream filling.
½ Cup Whole pecans, toasted
2 Tbsp Salted butter
2 Tbsp Rolled oats, quick-cooking or whole
2 Tbsp Flour
2 Tbsp Brown sugar, dark or light
½ Tsp each Ground cinnamon and cloves
Place pecans on a cookie sheet in the oven, preheat to 375ËšF. Remove the pecans when the oven is at temperature. Process the streusel ingredients in a food processor when pecans have cooled.
Layer the filling evenly into the pie crust and sprinkle the streusel on top.
Bake in the lower third of the oven at 375°F for one hour. Cool and serve.