• Heat oven to 400°. Lightly flour a surface. Unroll 1 piecrust and sprinkle with shredded cheddar. Top with second crust and roll out to a 17 x 12-inch rectangle. Place in a rimmed 15 x 10-inch baking sheet. Refrigerate while preparing filling.

  • Peel, core and halve apples; cut into 1/4-inch-thick slices. In a large bowl, toss slices with granulated sugar, lemon juice, salt and 1/4 cup flour. Remove piecrust from fridge and pour filling inside, spreading evenly. Sprinkle with diced cheddar.

  • In a food processor, pulse oats, brown sugar, butter and 1/4 cup flour until crumbly. Sprinkle evenly over pie. Fold crust over filling and brush with egg.

  • Bake 35 minutes, until browned. Cool at least 45 minutes before slicing into squares and serving.


Tote Tip: Cover with foil and tote right in the pan.

Nutrition Facts

395 calories; 18 g total fat; 310 mg sodium. 55 g carbohydrates; 7 g protein;