- 2 2/3 cups all-purpose flour
- 1 cup old fashioned rolled oats
- 2/3 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3/4 cup unsweetened applesauce
- 1 egg white
- 1 1/2 teaspoons vanilla
- 7 large tart apples — peeled and sliced
- 1/2 cup sugar
- 3/4 cup apple juice
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
PREPARATION – CRUST
- Preheat oven to 350 degrees F.
- Spray 9-inch pie pan with cooking
- In large bowl, mix flour, oats, 2/3 cup sugar, cinnamon, and baking
- In medium bowl, mix 3/4 cup applesauce, egg white and vanilla. Add
applesauce mixture to flour mixture and stir until well blended- it may be
easier to use your hands. If mixture seems too dry to roll out, stir in up
to 1/4 cup more applesauce.
- On lightly floured surface, using lightly floured roling pin, roll out
half of oat mixture to form 12-inch circle. Reserve remaining mixture for
top of pie. If necessary, press dough into pan with your fingers. Bake
until set, 10 to 13 minutes.
PREPARATION – FILLING
- In a medium sized saucepan, combine apples, sugar, 1/2 cup apple juice,
cinnamon and vanilla. Cook over medium heat, stirring occasionally, until
apples are tender, 5 to 10 minutes.
- In cup, mix cornstarch and remaining 1/4 cup apple juice.¬† Add to hot apple mixture and cook, stirring constantly,
until thickened, about 4 minutes. Remove from heat.
PUT IT ALL TOGETHER AND BAKE
- Spoon apple mixture into baked crust.
- On well-floured surface, using floured rolling pin, roll out remaining
oat mixture to form 11-inch circle. Pierce with fork. Lightly fold in half,
place over filling and unfold. Fold top edge under; crimp edge. Set pie on
baking sheet to catch drips.
- Bake until crust is firm, 15 to 20 minutes.
Serve warm or chilled.
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