1 cup all-purpose white flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
1/2 cup rolled oats; plus 1 tablespoon
1/2 cup all-purpose white flour
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons canola oil
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
3 tablespoons all-purpose white flour
2 pounds flavorful tart apples; peeled and cored
--and cut into chunks
--about 6 cups
--such as northern spy
--cortland or york
1 cup dried cranberries
grated zest of 1 lemon
1 lemon; juice of
TO MAKE CRUST:
1. Lightly oil a 9-inch pie pan or coat it with nonstick cooking spray. In a medium bowl, stir together flour, sugar and salt. In a small saucepan, melt butter over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter/oil mixture into the dry ingredients until the mixture is crumbly. Gradually stir in enough cold water (1 to 2 tablespoons) so that the dough holds together easily. Press the dough into a flattened disk.
2. Place two overlapping sheets of plastic wrap on the work surface. Set the dough in the center and cover with two more sheets of plastic wrap. With a rolling pin, roll the dough into a 12-inch circle. Remove the top sheets and invert the dough into the prepared pie pan. Gently press the dough into the bottom of the pan. Remove the remaining plastic wrap. Fold the edges under and crimp. Preheat oven to 3500E Place rack in lower third of oven.
TO MAKE STREUSEL TOPPING:
In a bowl, combine 1/2 cup of the oats, flour, brown sugar and cinnamon. Add oil and lemon juice and work in with your fingertips until small crumbs form. Set aside.
TO MAKE FILLING & ASSEMBLE PIE:
1. In a small bowl, stir together sugar and flour. In a mixing bowl, toss apples and cranberries with lemon zest and juice. Sprinkle the sugar mixture over the apples and toss well. Pile the filling in the pie shell.
2. Spread the reserved streusel topping evenly over the apples and sprinkle the remaining tablespoon of oats over the top. Set the pie on a baking sheet to catch any drips.
3. Bake for 55 to 65 minutes, or until the fruit is bubbling at the edges and is easily pierced with a skewer in the center. Check the pie toward the end of the baking time; if the crust or the topping is becoming too dark, cover the pie loosely with foil.
Makes one 9-inch pie, for 8 servings.
425 calories per serving: 4 grams protein, 11 grams fat (1.7 grams saturated fat). 81 grams carbohydrate; 85 mg sodium; 4 mg cholesterol; 4 grams fiber.
Busted by: Gail Shermeyer <email@example.com>
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Contributor: Eating Well, October 1996
Yield: 8 servings
Preparation Time: 0:00