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Garden Recipes


Dessert - Pie

yum.. smells good!


Prep Time:

Cook Time:

20 Minutes

60 Minutes


8 Servngs



About the Recipe

A well deserved sweet treat for all those busy Gardeners

Recipe Card No.


Credits: Image credits acknowledged Creative Common  license where known


   Based on single portion   


  • 3/4 cup all-purpose flour

  • 1/2 cup old-fashioned rolled oats

  • 1/2 cup packed light-brown sugar

  • 1/4 teaspoon cinnamon

  • 1/8 teaspoon salt

  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch pieces


  • 8 cups peeled, cored, and sliced baking apples

  • 1/3 cup plus 1 tablespoon sugar, divided

  • 1 tablespoon lemon juice

  • 2 tablespoons cornstarch

  • 1/8 teaspoon salt

Caramel Sauce

  • 1/2 cup heavy or whipping cream

  • 1/3 cup packed light-brown sugar

  • 2 tablespoons (1/4 stick) unsalted butter, in pieces

  • 1/2 teaspoon vanilla extract

  • 1/2 cup chopped pecans

Garden Recipe
Garden Recipe
Garden Recipe


Step 1

    Use All-Purpose Pie Dough, refrigerated, or your favorite piecrust.

Step 2

    Roll the pie pastry into a 13-inch circle and line a 9 ½-inch deep-dish pie plate with it. Pinch the overhanging pastry into an upstanding rim. Refrigerate for 15 minutes.

Step 3

    Preheat the oven to 375°F (190°C).

Step 4

    For Topping: Combine the flour, oats, brown sugar, cinnamon, and salt in a food processor. Pulse several times to mix. 

    Scatter the butter pieces over the mixture. Pulse to a sand-like consistency. Transfer to a bowl and rub well with your fingers until the texture is uniform. Refrigerate the crumbs.

Step 5

    For Filling: Combine the apples, 1⁄3 cup of sugar, and lemon juice in a large bowl. Set aside for 10 minutes.

    In a small bowl, combine the cornstarch and salt with the remaining sugar and mix to blend. Add the mixture to the fruit and stir. Pour the filling into the chilled piecrust, shaping the apples into a smooth mound.

    Bake on the center oven rack for 35 minutes. Remove the pie from the oven. Spread the crumbs on top. Tamp lightly, to compact. Bake for 25 to 35 minutes more, or until the juices bubble thickly around the edge.

    Transfer to a cooling rack for at least 1 hour before serving.

Step 6

    For Caramel Sauce: Combine the cream, brown sugar, and butter in a small saucepan. Bring to a boil and cook for 2 minutes, whisking constantly. Remove from the heat, add the vanilla and pecans, and stir.

    Transfer to a small bowl and cool completely. Refrigerate briefly for a thicker sauce. Serve the pie with sauce drizzled on each slice.


Note - CAUTION the heated mixture and cooking pans will be super HOT, please take care.



Recipe courtesy of The Old Farmer's Almanac EATS


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