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Aliceson's Apple Pie

We are a family of three – my husband Barry, our 16-year-old son Marshall, and me. Barry is a farmer, hunter, and multi-Grammy award-winning musician and has been playing bass for Alison Krauss and Union Station for over 30 years. Marshall oversees the egg program. I spent the larger part of my life as a Physical Therapist and now enjoy days on the farm homeschooling Marshall and living alongside Barry. I like to read, run, and cook for the guys, and I regularly share recipes and videos on how to cook our farm-raised products from my blog, my cookbook, YouTube, and we now have a podcast. 

This recipe comes from the Bales Farm Cookbook. If I’m known for a dessert, this is it. (I’m not saying I am necessarily, just that this is the most requested dessert I make.) I’ve been whipping up this dessert since Barry and I got married. His great-grandmother grafted her own apple trees, and they grew the best apples for baking ever. Her trees aren’t around and producing anymore but thankfully Barry has grafted trees for us, and we look forward to apples every summer. They are super small but mighty. 

Our first year of marriage, Barry and I ate this pie literally every single day from June until October. With ice cream. Obviously, that was 20 years and different metabolic rates ago. We don’t indulge as often now, but it is fabulous.

Aliceson’s Apple Pie


2 cups all-purpose flour

1 cup packed brown sugar

1 cup butter, melted

1/2 cup old fashioned oats

2/3 cup white sugar

3 tablespoons cornstarch

1 1/4 cup water

1 teaspoon vanilla

3 cups apples, peeled and diced (You can slice if you like. I prefer apples bite-sized.)

vanilla ice cream to top


Preheat the oven to 350 degrees.

Combine flour, brown sugar, butter, and oats in a large bowl. Mix well and take out 1 cup to set aside for your top crust. Now press the rest in a 9-inch pie plate with your hands. 

Peel and dice the apples. Drizzle in vanilla with the apples and set aside.

In a small saucepan over medium heat, combine sugar, water, and cornstarch. Bring to a boil, stirring constantly. Do not leave for a second or you’ll have a concrete mess. Once boiling, this magically comes together as a syrupy beauty. Pour over the apples.

Pour the apple mixture in a pie plate and crumble reserve oat mixture on top. Bake for 35 minutes or until golden brown and delicious. Please serve with ice cream! And don’t even talk to me about this being fattening or not diet friendly. It’s DESSERT, people. Enjoy it!

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