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Apple Pie with Oatmeal Crust

Apple Pie with Oatmeal Crust

Celebrate Memorial Day with this symbol of American culture—with a heart-healthy twist! Serve warm with low-fat vanilla ice cream or frozen yogurt and fat-free whipped topping. A satisfying dessert that’s good for you and good for your heart!

 

 

 

Food weight: 3.5 

 

 

Ingredients:

Yield: 8 servings (serving size: 1 slice, 1/8thof pie)

Crust:

  • 1/3 cup old-fashioned rolled oats
  • 2 tablespoons sugar
  • 1 ¼ cups all purpose flour
  • 1/8thteaspoon salt
  • ½ cup Take Control Light Margarine
  • ¼ cup ice water

 

Filling:

  • 2 pounds of baking apples (about 5 medium Red Rome baking apples) cored, unpeeled, and thinly sliced
  • Juice from one medium lemon
  • ¼ cup sugar
  • ¼ cup packed dark brown sugar
  • 1 tablespoon all purpose flour
  • 1 teaspoon lemon peel, grated
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup raisins
  • 2 teaspoons egg substitute (such as Eggbeaters)
  • 1 tablespoon sugar



 

Directions:

Mix oats and sugar in a food processor until finely ground. Mix in flour and salt. Add margarine and pulse until mixture is coarse. Mix in ice water slowly until a dough forms. Remove dough from food processor and mold into two balls of equal size. Place in plastic wrap and chill for one hour. Place one dough ball between two sheets of floured wax paper. Roll dough into thin and flat 12” circle. Repeat with other dough ball.


Preheat oven to 450°F. Combine apples and lemon juice in a large mixing bowl, toss to coat. In a separate large bowl, combine sugar, brown sugar, flour, lemon peel, cinnamon and nutmeg. Mix well. Sprinkle over apple mixture and toss well to coat apples. Add in raisins and mix.  Place pie crust in pie pan sprayed with nonstick cooking spray. Spray bottom crust with nonstick cooking spray. Spoon apple filling into bottom pie crust. Cover apple pie filling with second pie crust, press edges of dough together; fold edges under and flute. Cut six slits into pastry top with a sharp knife. Brush top crust lightly with egg substitute and sprinkle with sugar. Place pie on baking sheet and bake at 450°F. for fifteen minutes. Reduce heat to 375°F and bake an additional 40 minutes or until crust is golden brown. Cool on wire rack.

Note: You could lower the food weight without compromising taste by replacing the brown sugar with Splenda brown sugar blend.
 

Nutritional Information Per Serving (1/8thof pie):
Food weight: 3.5, Calories: 331, Fat: 7 g, Cholesterol: 0 mg, Sodium: 156 mg,
Carbohydrate: 67 g, Dietary Fiber: 5 g, Sugars: 45 g, Protein: 3 g

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Recipe Source: An excerpt from the book &

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