Cookie Crust Apple Pie

Source: chef2chef

Yield: 10

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

Instructions

10 SERVINGS OVO-LACTO

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.

Recipes excerpted from The Taste for Living Cookbook by Beth Ginsberg and
Mike Milken (Time Life, 1998).

PER SERVING: 286 CAL.; 5G PROT.; 1G TOTAL FAT (0 SAT. FAT); 64G CARB.; 0
CHOL.; 135MG SOD.;4G FIBER

By Kathleen on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999