An Apple A Day ...

This deep dish Country Apple Pie is my entry to the Art You Can Eat #3 Go Local blogging event. The Jonagold apples used in this recipe are from Bauman Orchards in Rittman, Ohio.

Country Apple Pie Recipe

Crust:

2 cups all-purpose flour
4 Tbsp. sugar
1 tsp. salt
1 cup cold butter
1 cup whole oats
6-8 Tbsp. cold water

Filling:

8 apples, peeled, cored and sliced
1 Tbsp. lemon juice
1/2 cup sugar
1/2 cup brown sugar
2 Tbsp. all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter, cut into small cubes

Combine flour, sugar and salt. Cut in butter until mixture is crumbly. Add oatmeal, sprinkle cold water evenly over mixture. Stir until thoroughly moistened. Shape into disc, wrap in plastic wrap and chill in refrigerator for one hour.

Divide dough in half, roll out dough on lightly floured board. Place in pie plate. Add filling and top with remaining pastry dough. Fold edges under and flute. Cut slits in top crust.

Combine apples and lemon juice, add sugars, flour, cinnamon and nutmeg and mix well. Spoon apple mixture into pie shell and dot with butter.

Bake at 450 degrees for 15 minutes, reduce heat to 350 and bake an additional 30-35 minutes or until crust is golden brown.

Note: Pie crust is adapted from "The Southern Living Cookbook"