In: Food0

healthy apple pie

Oatmeal-Nut Crunch Apple Pie

This decadent pie is loaded with juicy apples and adorned with a streusel-lover’s crunchy topping. The pie is best served the day it’s made. If you’re short on time, look for a ready-made whole-wheat pie crust in the freezer section of the store.
Total:
3 hrs 30 mins
Servings:
10
Oatmeal-Nut Crunch Apple Pie

Ingredients

Crust
Filling
Topping

Directions

Instructions Checklist
  • To prepare crust: Whisk 1 cup all-purpose flour, 1/2 cup whole-wheat flour and 1/4 teaspoon salt in a medium bowl. Cut in 4 tablespoons butter and cream cheese using a pastry blender or a fork until the mixture is pebbly. Add oil; stir until evenly moistened. Sprinkle water over the mixture; toss with a fork to combine. Knead the dough in the bowl a few times. Gather into a ball, press into a disk and wrap in plastic. Refrigerate for at least 30 minutes or up to 2 days.

  • Roll the dough into a 14-inch circle between 2 large pieces of parchment or wax paper. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Press the dough firmly into the bottom and up the sides of the pan. Tuck the overhanging dough under, forming a double-thick edge. Crimp the edge with your fingers. Using a fork, prick the dough in several places. Refrigerate the crust for 15 minutes.

  • Position a rack in the lower third of the oven; preheat to 375 degrees F. Bake the crust for 15 minutes. Remove from the oven and let cool, about 30 minutes.

  • To prepare filling: Combine apples, 1/2 cup brown sugar, lemon juice and 1/2 teaspoon cinnamon in a large bowl. Let stand for 10 minutes. Sprinkle 2 tablespoons all-purpose flour over the apples and toss again; mound the filling into the cooled crust. Coat the crust edges with cooking spray, return the pie to the oven and bake for 30 minutes.

  • Meanwhile, prepare topping: Combine 1/2 cup whole-wheat flour, oats, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon salt in a medium bowl. Cut in 2 tablespoons butter with a pastry blender or a fork until evenly distributed. Stir in orange juice concentrate and nuts.

  • After the pie has baked for 30 minutes, remove it from the oven and scatter the topping over the apples. Return it to the oven (covering the edges of the crust with foil if they’re browning too quickly) and bake until the topping is golden and the juices are bubbling around the edges, 20 minutes more. Cool for at least 1 hour before serving.

Tips

Make Ahead Tip: Prepare and refrigerate the dough (Step 1) for up to 2 days.

Tips

Equipment: 9-inch pie pan

Nutrition Facts

338 calories; protein 4.4g; carbohydrates 53.1g; dietary fiber 4g; sugars 29.2g; fat 13.1g; saturated fat 5.3g; cholesterol 21.4mg; vitamin a iu 279.1IU; vitamin c 10.5mg; folate 7.2mcg; calcium 40.1mg; iron 1.1mg; magnesium 15.5mg; potassium 202mg; sodium 114.5mg; thiamin 0.1mg.

Directions

Preheat the oven to 425 degrees F. Peel, core, and slice the apples. Line a 9-inch pie pan with half the pastry dough.

Mix the stevia, salt, cinnamon, nutmeg, and cornstarch in a bowl. Add apples and coat them well. Pour in the apple cider. Stir to combine. Pour the apple mixture into the pie pan lined with pastry dough and dot with butter.

Roll out the top crust and drape it over the pie, or lattice weave strips of dough over the top. Brush the latticed dough with egg and dust with cinnamon. Crimp the edges and cut several vents in the top. Bake 10 minutes, then lower the heat to 350 degrees F and bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.

Nutrition Facts

  • Per serving: 1
  • Calories per serving: 240
  • Calories from Fat: 120
  • Total Fat: 13g (20% DV)
  • Saturated Fat: 4.5g (23% DV)
  • Trans Fat: 0g
  • Cholesterol: 10mg (3% DV)
  • Sodium: 300mg (13% DV)
  • Total Carbohydrate: 26g (9% DV)
  • Dietary Fiber: 2g (8% DV)
  • Sugars: 7g
  • Protein: 2g
  • Vitamin A: (2% DV)
  • Vitamin C: (6% DV)
  • Calcium: (0% DV)
  • Iron: (6% DV)

Recipe Notes

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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