Classic Apple Pie
Enjoy a guilt-free slice of this all-American classic. Make a tender crust from nut butter and oat flour and fill it with a luscious mixture of apples, dates and spices.
For the Pie Crust:
2 1/4 cups oat flour (see note)
1/2 cup water, or more as needed
For the Filling:
8 Winesap apples, peeled and cored, divided
3 tablespoons lemon juice, divided
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
10 medjool dates, pitted
2 tablespoons soy, hemp or almond milk
Preheat oven to 350 degrees F.
To make the crust:
Place oat flour and nut butter in a bowl and mash with a fork until crumbly. Add water one tablespoon at a time and blend in with the fork until dough is moist enough to roll out. Roll 1/2 of the dough out between two pieces of wax paper and place in a pie plate. Bake for 10 minutes before filling.
Roll out remaining dough to be used for top crust.
To make the filling:
Slice 6 of the apples, place in a bowl and toss with 2 tablespoons of the lemon juice.
Combine cinnamon, nutmeg and allspice.
Place the remaining 2 apples, 1 tablespoon of the lemon juice, dates and 1 teaspoon of the spice mixture in a high-powered blender and blend until smooth. Fold into the sliced apples. Sprinkle with remaining spice mixture.
Place filling in the prebaked bottom crust. Put top crust on top, brush with non-dairy milk and bake for 25 minutes. Remove from oven, brush again, and bake for an additional 15-20 minutes, until lightly browned.
Sprinkle with additional cinnamon.
Note: You can purchase oat flour at most large supermarkets or health food stores or make it yourself by processing old-fashioned oats in a food processor until finely ground.
Calories 384; Protein 10 g; Carbohydrates 56 g; Total Fat 16.1 g; Saturated Fat 1.5 g; Cholesterol 0 mg; Sodium 8 mg; Fiber 8.3 g; Beta-Carotene 44 ug; Vitamin C 7 mg; Calcium 127 mg; Iron 2.8 mg; Folate 18 ug; Magnesium 89 mg; Zinc 1 mg; Selenium 0.8 ug