Apple Pie With Oatmeal Cookie Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Vegetarian | New, Vegtime5 | 10 | Servings |
INGREDIENTS
| 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 | t | Ground cinnamon |
| 1 | t | Baking soda |
| 3/4 | c | Unsweetened applesauce, up |
| to 1 | ||
| 1 | Egg white | |
| 1 1/2 | t | Vanilla extract |
| 6 | Tart apples, peeled up to 8 | |
| Cored and cut into | ||
| 1/8-inch-thick slices | ||
| 11 cups sliced | ||
| 1/2 | c | Maple or natural cane sugar |
| 3/4 | c | Apple juice |
| 2 | t | Ground cinnamon |
| 2 | t | Vanilla extract |
| 1 | T | Cornstarch |
| 10 | SERVINGS OVO-LACTO |
INSTRUCTIONS
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 Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 68 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 401
Calories From Fat: 193
Total Fat: 21.4g
Cholesterol: 63.6mg
Sodium: 171.8mg
Potassium: 218.5mg
Carbohydrates: 30.4g
Fiber: 1.6g
Sugar: 4.7g
Protein: 19.5g