Apple Custard Pie with Oatmeal Walnut Crumb Topping

I've never cared much for apple pie, regardless of quality and price range.  I had some apples and cream that needed to be used up, and a frozen dough disk, from when I made a couple of extras.  After contemplating, I decided to make an apple pie based on what I had in my pantry.  I did make an apple pie once before and didn't like it.  I love this pie.  Apple pie wasn't the problem, I just never had this apple pie.  Here's what you'll need:

Filling Ingredients:
- 3-4 peeled and thinly sliced apples (I used Gala, because it's what I had)
- 1/2 cup of 35% cream
- 1 egg
- 3 tbsp demerara rum (or bourbon)
- 2/3 cup brown sugar
- 1 tsp cinnamon

Topping Ingredients:
- 5 walnuts (it's all I had)
- 1/3 cup not instant oatmeal
- 1/4 cup cold butter
- 1/3 cups flour
- 1/2 tsp cinnamon
- pinch of salt

Directions:
Set oven to 375 degrees

- Whisk together: cream, rum, egg, sugar, and cinnamon
- Add sliced apples, the thinner the more surface for coating, and mix together
- Pour into unbaked crust

For Crumb Topping:
- Place walnuts, oatmeal, flour, cinnamon, and salt in a food processor, and pulse just to mix
- Cut in butter, and pulse until the mixture resembles coarse bread crumbs
- Sprinkle on top of filling

Bake pie at 375 for an hour.  Tastes delicious hot or at room temperature.  It would work cold as well.  I had two and a half slices already, and I'm debating if I should have another.

This is a trick I use when I roll out the pie crust dough.  Place the dough disk between 2 sheets of parchment paper, that way there is no sticking and mess on the counter.  This is great especially in small working spaces, like my kitchen.  Once you have the right size, peel off one side, and flip into the pie plate, press gently into the plate, and then peel off the remaining paper.

Use a fork to create a few vent holes:

Thinly sliced peeled apples:

Apples stirred into the custard mixture:

Pour the mixture into the unbaked crust:

Sprinkle with walnut oatmeal crumbs:

Bake at 375 for an hour, et voila:

Tastiest apple pie my taste buds have ever experienced:

 I am super pleased with this recipe.  Enjoy!