-OATMEAL COOKIE CRUST-
2 2/3 c All-purpose flour or oat
1 c Old-fashioned rolled oats
2/3 c Maple or natural cane sugar
1 ts Ground cinnamon
1 ts Baking soda
3/4 c Unsweetened applesauce; up
1 Egg white
1 1/2 ts Vanilla extract
6 lg Tart apples; peeled, up to 8
Cored and cut into
(11 cups sliced)
1/2 c Maple or natural cane sugar
3/4 c Apple juice
2 ts Ground cinnamon
2 ts Vanilla extract
1 tb Cornstarch
10 SERVINGS OVO-LACTO
To make oatmeal cookies from crust recipe, spray a baking sheet with
cooking spray and drop tablespoonfuls of mixture 1 inch apart onto
baking sheet. Bake at 350F for 15 minutes. To vary the pie,
substitute pears for apples and adda touch of nutmeg.
CRUST: Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.
In large bowl, mix flour, oats, ‘A cup sugar, cinnamon and baking
soda. In medium bowl, mix 1/4 cup of 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 ‘A cup more applesauce.
On lightly floured surface, using lightly floured rolling pin, roll
our 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.
Meanwhile, in 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 1/4cup apple juice. Add to hot apple mixture and cook,
stirring constantly, until thickened, about 4 minutes. Remove from
heat. Spoon apple mixture into baked crust.
On well-floured surface, using floured rolling pin, roll our
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.
Recipes excerpted from The Taste for Living Cookbook by Beth Ginsberg
and Mike Milken (Time Life, 1998).
PER SERVING: 286 CAL.; 5G PROT.; 1G TOTAL FAT (0 SAT. FAT); 64G
CARB.; 0 CHOL.; 135MG SOD.;4G FIBER