Creating this flavorful dessert as easy as pie

This time of year I’m never more than 15 minutes from an apple pie. From scratch.

Well, not entirely. That doesn’t count baking time. But it is a conservative estimate of how long it takes me to get a pie from idea to oven, thanks to what I consider the easiest ever apple pie recipe.

The secret to my speed? A modified version of Ken Haedrich’s single-crust Golden Delicious apple pie with oatmeal crumb topping, which appears in his book, “Pie” (Harvard Common Press, 2004).

The single crust halves the work normally involved in constructing an apple pie. I simplify it even further by purchasing a ready-made pie shell. I make that a less sinful experience by sticking with a whole-wheat brand that contains no hydrogenated fats.

I’m also not picky about apple variety. I’ve always believed that as long as they are in season, any apple makes a good pie.

And less work doesn’t mean less flavor. Haedrich tops this pie with a thick and crunchy crumb topping that is packed with brown sugar, cinnamon and oats. I replace the cinnamon with pumpkin pie spice, which I think has a more complete flavor. After tasting this, traditional double-crust pies seem lacking.

Want to save even more time? Make several pies at once and freeze them. To freeze, fully assemble the pie, then place it in the freezer, uncovered, until frozen solid. Once frozen, wrap the pie in several layers of plastic wrap and return to the freezer.

When you’re ready to eat the pie, place it frozen in a 400-degree oven and bake for about 1 hour 15 minutes.

Easiest Apple Pie

(Start to finish 1 hour minutes, 15 minutes active)

1 prepared frozen pie shell

7 cups thinly sliced apples

1/3 cup sugar, plus 1 tablespoon

2 tablespoons lemon juice

1 cup all-purpose flour

1/2 cup rolled oats

2/3 cup packed light brown sugar

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

1/2 cup butter, cut into 1/4-inch pieces

1/4 teaspoon ground nutmeg

1 1/2 tablespoons cornstarch

Preheat oven to 375 degrees.

In a large bowl, combine the apples, 1/3 cup sugar and lemon juice. Mix well and let stand 10 minutes.

Meanwhile, in a food processor combine the flour, oats, brown sugar, pumpkin pie spice and salt. Pulse several times to mix. Scatter the butter over the mix and pulse until the mixture resembles fine crumbs. Transfer to a bowl and set aside.

In a small bowl, combine the nutmeg, cornstarch and remaining 1 tablespoon sugar. Add this to the apples and mix well.

Transfer the apples into the pie shell. Using your fingers, rub together the flour and oat mixture until it forms large buttery crumbs. Heap the topping over the apples, packing it down gently with your hands. It will seem as though there is too much, but continue to pack it on, completely covering the apples.

Place the pie on a baking sheet to catch any drips during cooking. Bake the pie for about 1 hour, or until edges of the crust are lightly browned. If the edges brown too quickly, cover them with foil after 30 minutes of baking.

Transfer pie to a wire rack to cool.

Yield: 8 servings.