If you like oatmeal cookies this recipe is almost too good to be true!
There was an excess of "dough" so I baked the trimmings on a cookie sheet
after the pie came out of the oven and we enjoyed the "cookies" as much as
* Exported from MasterCook *
Apple Pie with Oatmeal Cookie Crust
Recipe By : Vegetarian Times / April 1999
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
CRUST: Preheat oven to 350 degrees F. Sprau 9-inch pie pan with cooking
spray. In large bowl, mix flour, oats, 2/3 cup sugar, cinnamon, and baking
soda. 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.
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 1/4
cup 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 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 hseet to catch drips. Bake until crust is firm, 15 to 20 minutes.
Serve warm or chilled.
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