Savory Moments: Apple cream pie with oatmeal crust

This post is sponsored on behalf of #appleweek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan's Irish Oatmeal, Nairn's and The Spice House have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

A mix of tart and sweet apples are wrapped in cream, vanilla, and cinnamon and baked in a crust that tastes like a big oatmeal cookie in this delicious autumn dessert. This pie is closing out my #AppleWeek recipes and it's worth the wait! I hope that you are all loving #AppleWeek as much as I have been. I felt that doing a week of apple recipes just wouldn't be complete for me without a new pie recipe. Pies are kind of a thing with me. I enjoy trying out all different pie filling flavors, but also different types of crusts. I was really nervous about this pie - very unsure if the oatmeal crust would work, but it turned out perfectly! We decided that it tastes like a giant oatmeal cookies and a big bonus is that it's a snap to make - no chilling, or rolling, or using a food processor for this crust! The apple cream filling was kept very simple with a hint of cinnamon and some deep vanilla flavor using Rodelle's gourmet pure vanilla extract and the crust is made with Flahavan's Irish Oatmeal. Apples, oats, and vanilla are a lovely flavor profile. You can't beat the vanilla flavor you get with Rodelle's pure vanilla extract. And, Flahavan's oats are a family favorite - we love eating them for breakfast - they make the creamiest and smoothest oatmeal. They are also terrific for using in recipes like this. This pie will serve about 8 people and it's a perfect dessert for using up apples after apple picking this fall.

Apple cream pie with oatmeal crust
for the crust:
2 cups quick cooking oats, such as Flahavan's
1/4 cup powdered sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
for the pie filling:
3 cups peeled, cored, quartered, and thinly sliced firm cooking apples (I used a mix of Granny Smith for tart and Ambrosia for sweet)
3/4 cup heavy cream
1 teaspoon pure vanilla extract, such as Rodelle
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
pinch of salt

Preheat the oven to 400 degrees.

In a large bowl, stir together the oats through salt. Stir in the melted butter until well-combined. Press the mixture into a 9-ich pie plate, trying to get it in an even layer without any holes.

Bake for 10 minutes. While the crust bakes, prepare the apples and cream filling.

In a large glass measuring cup or medium bowl, whisk together the heavy cream through salt.

Arrange the apples in the crust in an even layer and spread the cream mixture over the top.

Bake for 10 minutes then reduce the heat to 350 degrees and continue to bake for another 35-40 minutes, until the filling is set and the apples are tender.

Let cool before slicing. Cover and refrigerate any leftovers.