Tuesday, March 1, 2011

Maple-Sweetened Apple Pie With Oat Crust


This pie, with its chewy, granola-bar-like crust, tender, spiced apples, and crumbly topping, is scrumptious. As far as pies go, it’s also remarkably easy. I found the recipe in a cookbook from the 1950s and adapted it to be more healthy. It’s sugar-free and 100% whole grain.

Ingredients:
Crust:
¾ cup whole-wheat flour
- 2 ½ cups old-fashioned oats
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 stick (½ cup) butter, melted
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract

Filling:
- 5 medium apples, peeled, cored, and sliced into ” wide slices
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- juice of half a lemon
- 1 teaspoon pure vanilla extract
- ¼ cup thawed apple juice concentrate

Directions:
1.  Center rack in oven, and preheat oven to 375 degrees Fahrenheit. Butter a 9” deep-dish pie plate
and place it on a baking sheet.

2.  Make crust.  Combine flour, oats, salt, and 1 teaspoon cinnamon in a large bowl. Combine butter, maple
syrup, and 1 teaspoon vanilla in another bowl or a glass measuring cup. Pour liquid ingredients over dry and stir thoroughly to combine. Set aside 1 cup of crust mixture, and pat the rest of it across the bottom and all the way up the sides of the pie plate using your hands (this is easiest if you slip plastic sandwich bags over your hands first).

3.  Make filling.  Combine all filling ingredients in a large bowl, tossing to make sure the apples are well coated.

4.  Pack the filling into the crust. Sprinkle the remaining 1 cup of crust mixture over the top of the apples, breaking it into small chunks.

5.  Bake pie for 15 minutes, then rotate halfway around and bake for 15 minutes more, or until crumble topping is golden brown. Decrease oven temperature to 325 degrees Fahrenheit, cover the entire top of the pie with a piece of foil (shiny side up) and bake for 35 to 40 minutes more, or until the apples are tender (check by piercing the pie with a sharp knife).

Serve warm with vanilla ice cream, vanilla yogurt, or whipped cream.


- Margeaux
 
Mux Originals

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