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Recipe Name: Apple Pie With Oatmeal Cookie Crust Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
2 2/3 Cup(s) All-purpose flour or oat
Flour
1 Cup(s) Old-fashioned rolled oats
2/3 Cup(s) Maple or natural cane sugar
1 Teaspoon(s) Ground cinnamon
1 Teaspoon(s) Baking soda
3/4 Cup(s) Unsweetened applesauce, up
to 1
1 Egg white
1 1/2 Teaspoon(s) Vanilla extract
6 Tart apples, peeled up to 8
cored and cut into
1/8-inch-thick slices
11 cups sliced
3/4 Cup(s) Apple juice
1 Tablespoon(s) Cornstarch
10 SERVINGS OVO-LACTO
Directions:
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 Converted by MC_Buster. By Kathleen
<schuller@ix.netcom.com> on Apr 05, 1999. Recipe by: Vegetarian Times
Magazine, April 1999, page 68 Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 401
Calories From Fat: 193
Total Fat: 21.4g
Cholesterol: 63.6mg
Sodium: 171.8mg
Potassium: 218.5mg
Carbohydrates: 30.4g
Fiber: 1.6g
Sugar: 4.7g
Protein: 19.5g


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