• 2/3 C sugar
• 3 Tbs all-purpose flour
• 1 tsp ground cinnamon
• 4 medium baking apples,
  peeled and cut into 1/2 inch slices

• 1/2 C all-purpose flour
• 1/3 C packed brown sugar
• 11/3 C rolled oats
• 1 tsp ground cinnamon
• 1 1/4 C butter or margarine, softened
• 1/4 to 1/2 C caramel ice cream topping
  or caramel apple dip
• Vanilla ice cream, optional.

Roll pastry to fit a 12-in. pizza pan; fold under or flute the edges.
Combine sugar, flour and cinnamon in a bowl. Add apples and toss.
Arrange the apples in a single layer in a circular pattern to completely cover pastry.
Combine the first five topping ingredients; sprinkle over apples.

Bake at 350° for 35-40 minutes or until apples are tender.
Remove from the oven and immediately drizzle with caramel topping or dip.
Serve warm with ice cream, if desired.

Yield: 12 servings.

Taste of Home
August/September 1995

• 5 C cubed peeled baking apples
• 1/2 C sugar
• 2 Tbs all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 unbaked pie shell (9 inches)

• 1/2 C sugar
• 1/2 C all-purpose flour
• 1/2 C butter or margarine

In a bowl, combine first five ingredients; spoon into pie shell.

For topping, combine sugar and flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over pie.

Bake at 400° for 40 minutes. Reduce heat to 375°; bake for 40-45 minutes or until the topping is browned and apples are tender.
Cover crust edges with foil during the last 15 minutes if needed. Cool completely before cutting.

Yield: 6-8 servings.

Taste of Home
August/September 1995

• 1/2 C sugar
• 2 Tbs flour
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 1/2 qt apples, sliced
• 1 C oatmeal
• 1 C brown sugar
• 1 C flour
• 1/4 tsp soda
• 1/3 tsp baking powder
• 2/3 C butter

Mix together the sugar, flour, salt and cinnamon, then add this mixture to the apples and mix it again. Put it on the bottom of a greased pan.
Combine the rest of the ingredients until crumbly, then put this mixture on top of the apple mixture, and pat it firmly.

Bake it at 350º until brown and a crust forms.

Serve it with milk or cream.

Amish Cooking
Deluxe Edition