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Cookie Crust Apple Pie




Source of Recipe


Internet


List of Ingredients




OATMEAL COOKIE CRUST
2 2/3 c all-purpose flour or oat flour
1 c old-fashioned rolled oats
2/3 c maple or natural cane sugar
1 ts ground cinnamon
1 ts baking soda
3/4 c unsweetened applesauce; up to 1
1 egg white
1 1/2 ts vanilla extract

REMAINING INGREDIENTS
6 lg tart apples; peeled, up to 8
1 cored and cut into 1/8-inch-thick s; lices
1 (11 cups sliced)
1/2 c maple or natural cane sugar
3/4 c apple juice
2 ts ground cinnamon
2 ts vanilla extract
1 tb cornstarch


Recipe



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.