Dietitian’s tip:
This pressed-in pie crust tastes like a cobbler crust and has more fiber than traditional crust.
Number of servings
Serves 8
- Low-sodium
- Weight management
- Plant-based
- Meatless
- Healthy-carb
- Diabetes meal plan
- Kidney diet
Ingredients
- 1 cup dry rolled oats
- 1/4 cup whole-wheat pastry flour
- 1/4 cup ground almonds
- 2 tablespoons packed brown sugar
- 3 tablespoons canola oil
- 1 tablespoon water
- 6 cups sliced and peeled tart apples (about 4 large apples)
- 1/3 cup frozen apple juice concentrate
- 2 tablespoons quick-cooking tapioca
- 1 teaspoon cinnamon
- 3/4 cup chopped walnuts
Pie crust:
Filling:
Topping (optional):
Directions
Preheat the oven to 425 degrees F.
Start by making the crust. In a large mixing bowl, mix the dry ingredients together. In another bowl, mix the oil and water together with a whisk.
Add the oil and water mixture to the dry ingredients. Mix until the dough holds together. Add a bit more water if needed. Press the dough into a 9-inch pie plate. Set aside.
For the filling, in a large bowl, combine all filling ingredients. Let stand for 15 minutes. Stir and then spoon the filling into the prepared pie crust.
Bake at 425 F for 15 minutes then lower the heat to 350 F and bake 40 minutes, or until the apples are tender.
Sprinkle with chopped walnuts if you choose.
Nutritional analysis per serving
Serving size: 1 slice
- Calories 210
- Total carbohydrate 35 g
- Total sugars 18 g
- Added sugars 3 g
- Dietary fiber 4.5 g
- Protein 3 g
- Total fat 8 g
- Saturated fat 1 g
- Trans fat Trace
- Monounsaturated fat 5.5 g
- Polyunsaturated fat 2 g
- Cholesterol 0 mg
- Sodium 5 mg
- Potassium 224 mg
- Calcium 29 mg
- Magnesium 32 mg
- Vitamin D 0 IU
- Iron 1 mg
