Prep 20 mins
Cook 50 mins
Warm, juicy apples are dusted with cinnamon and nutmeg, packed into a light, homemade pie crust and topped with an oat-based crumb. This is 5 points per serving with 8 total servings.
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 1⁄4 teaspoon table salt
- 3 tablespoons unsalted butter, cut into small chunks
- 2 tablespoons water (or more)
- 4 medium apples, peeled, cored and sliced 1/4-inch thick
- 1⁄4 cup sugar
- 1 tablespoon all-purpose flour
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 1 tablespoon water, at room temperature
- 2 tablespoons unsalted butter, melted
- 1⁄3 cup rolled oats
- 5 tablespoons all-purpose flour
- 2 tablespoons sugar
- Place oven rack in middle of oven.
- Preheat oven to 400ºF.
- Coat a 9-inch pie plate with cooking spray.
- To make crust, combine flour, sugar and salt in bowl of a food processor fitted with a steel blade; whiz to combine.
- Scatter butter over flour mixture; pulse until dough resembles coarse meal. Slowly add water, adding another tablespoon if needed, until dough comes together.
- Place dough in prepared pan and press dough up sides and around bottom to form a crust; prick bottom of crust with a fork 5 or 6 times.
- To make filling, combine all filling ingredients in a medium bowl and toss gently to combine; evenly spread filling over crust.
- To make crumble, in small saucepan, melt butter.
- Add oats, flour and sugar; stir to combine and scatter over apples.
- Bake for 20 minutes.
- Reduce heat to 350ºF and continue baking until crust and crumble are golden and apples are juicy, about 30 to 40 minutes.
- If pie crust or crumble is getting too dark, cover with foil for last 20 minutes of baking.
- Let rest at least 30 minutes before slicing into 8 pieces and serving.
- Yields 1 piece per serving.
- Use a variety of apples such as McIntosh, Granny Smith and Jonagold.
- If you like your apple filling a bit saucier, bake for an additional 10 minutes.
Best recipe. We've made once a week for the past month because my boyfriend begs for me to make it. I was never an apple pie/crumb fan because the filling is usually too sweet and "syrupy" but this recipe made me a convert. I use Jonagold apples and I love how this recipe allows the apples' natural sweetness and flavor to shine through. If you are baking for non-dieter's you can always double the topping, very yummy like that as well.
Lovely not too sweet. DD (toddler) and I enjoyed this as breakfast which I made gluten free. I made 3/4 of the recipe in a smaller ramekin dish which is approximately 7 1/2" - 8"'s. I made the full amount of crust which was too tough but I blame that on of my gluten free conversion for which I wouldn't recommend in the way it was done. I used lesser brown rice flour, white rice flour and half the amount of tapioca starch to flours and a little less than 3/4 tsp guar gum, I think adding too much water and mixing too much may be the culprit, I made a cutting motion with two butter knives as my food processor has gone to its resting place. I buttered the ramekin dish as we are not watching weight. I used organic Lobo apples, a not so sweet, delicious, hard type of apple, white rice flour and half the amount of tapioca starch in both filling and crumble, a bit of allspice in place of nutmeg as we do not consume intoxicants, plus the rest of the ingredients. Made for ALMOST 5 GAME.
I decided to give DH a treat and actually make a crust for a change. In an attempt to make me feel a little better about that I used whole wheat flour, I don't recommend that, LOL. Also I made a very ragged outer edge on the crust in an attempt to give it a "Halloweenie" look but it just looked like someone didn't know how to make a crust. Anyway, the pie was delicious in spite of my crust tampering. I cur the apples thicker but that is the way I like them in a pie. I used Splenda in place of the sugar and I loved the fact that this recipe isn't over sweet. It's just sweet enough to allow the apples and spice to shine and enjoy the spotlight. Yumm!