Apple Crisp Pie

Contributed by Jay and Joy Dougery

Reshape pie shell to fit into a 10 inch fluted tart pan with removable base. Refrigerate lined tart pan while preparing filling and topping.

In a bowl, combine flour, oatmeal, sugar, spices, and butter. Mix until ingredients look like breadcrumbs. Do not let it come together to form a dough.

Peel apples, then cut into small chunks. Pile apples into a bowl and add half of the crumb topping. Mix thoroughly with a rubber spatula and spread into the bottom of the uncooked pie crust. Top apple mixture with the remaining crumb mixture, pressing it with the back of a spoon.

Bake on the lowest shelf of a preheated oven at 400° for 30 minutes. Transfer to the top shelf of the oven and continue baking for 10 more minutes or until top is lightly browned.

Let tart cool for a few minutes. Serve with whipped cream or ice cream.