Oat - Maple Apple Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 315.4
- Total Fat: 18.7 g
- Cholesterol: 9.6 mg
- Sodium: 34.4 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 5.8 g
- Protein: 3.8 g
View full nutritional breakdown of Oat - Maple Apple Pie calories by ingredient
Introduction
Huge apples are coated with a bit of sugar-free syrup (since the recipient, my future MIL, is diabetic), maple extract, cinnamon and a touch of fresh ginger, enveloped in pastry and baked. To go along with Kitchen Parade's Pi Day Event I even created a new crust for me, using oatmeal and oat flour along with whole-wheat for a completely whole grain crust! Huge apples are coated with a bit of sugar-free syrup (since the recipient, my future MIL, is diabetic), maple extract, cinnamon and a touch of fresh ginger, enveloped in pastry and baked. To go along with Kitchen Parade's Pi Day Event I even created a new crust for me, using oatmeal and oat flour along with whole-wheat for a completely whole grain crust!Number of Servings: 6
Ingredients
-
Crust:
3/4 cup whole-wheat flour
1/2 cup oat flour
1/4 cup quick oats, uncooked
½ teaspoon salt
1/2 cup shortening
4 tablespoons cold water mixed with 1 tsp white vinegar
***
Filling:
3 large or 4 medium apples (any type for "cooking" will do)
2 tbsp sugar-free maple syrup
1 tsp maple extract (optional)
1 tsp grated fresh ginger
1 tsp cinnamon
Directions
Combine flours and oats in a large bowl.
Cut in shortening until mixture resembles coarse meal.
Stir in water with a fork until a dough-like mixture forms.
Turn out onto a floured surface and knead 3-4 times to make the dough come together.
Divide dough in two (make one ball slightly larger) and set the larger dough ball aside.
Roll out the other dough ball to fit inside a 6" pie pan, place in pan and set aside while preparing the filling.
Peel, core and chop the apples roughly. Place in a large bowl.
Combine the syrup, extract, and ginger. Pour over the apples.
Sprinkle cinnamon over mixture.
With your hands, toss everything together until all the apples are well coated.
Pour into pie shell.
Preheat oven to 450F.
Roll out larger ball of dough and drape over the large pile of apples (and it will be large!).
Cinch edges with a fork or crimp them if you're feeling fancy.
Brush outside of dough with a little water and poke crust 3-4 times for ventilation.
Bake 10 minutes at 450F, reduce oven temperature to 350F.
Continue to bake for 35 minutes, cool completely on a rack.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Cut in shortening until mixture resembles coarse meal.
Stir in water with a fork until a dough-like mixture forms.
Turn out onto a floured surface and knead 3-4 times to make the dough come together.
Divide dough in two (make one ball slightly larger) and set the larger dough ball aside.
Roll out the other dough ball to fit inside a 6" pie pan, place in pan and set aside while preparing the filling.
Peel, core and chop the apples roughly. Place in a large bowl.
Combine the syrup, extract, and ginger. Pour over the apples.
Sprinkle cinnamon over mixture.
With your hands, toss everything together until all the apples are well coated.
Pour into pie shell.
Preheat oven to 450F.
Roll out larger ball of dough and drape over the large pile of apples (and it will be large!).
Cinch edges with a fork or crimp them if you're feeling fancy.
Brush outside of dough with a little water and poke crust 3-4 times for ventilation.
Bake 10 minutes at 450F, reduce oven temperature to 350F.
Continue to bake for 35 minutes, cool completely on a rack.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.