- 1 cup all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 1/4 teaspoon salt
- 4 tablespoon cold unsalted butter, cut into small pieces
- 2 ounces reduced-fat cream cheese, (Neufchâtel)
- 2 tablespoon canola oil
- 3 tablespoon ice water
- 3 medium Granny Smith apples, peeled and thinly sliced
- 3 medium McIntosh apples, peeled and thinly sliced
- 1/2 cup packed light brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/3 cup old-fashioned rolled oats
- 2 tablespoon frozen orange juice concentrate, thawed
- 1/4 cup coarsely chopped walnuts
To prepare crust: Whisk 1 cup all-purpose flour, 1/2 cup whole-wheat flour and 1/4 teaspoon salt in a medium bowl. Cut in 4 tablespoons butter and cream cheese using a pastry blender or a fork until the mixture is pebbly. Add oil; stir until evenly moistened. Sprinkle water over the mixture; toss with a fork to combine. Knead the dough in the bowl a few times. Gather into a ball, press into a disk and wrap in plastic. Refrigerate for at least 30 minutes or up to 2 days.
Roll the dough into a 14-inch circle between 2 large pieces of parchment or wax paper. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Press the dough firmly into the bottom and up the sides of the pan. Tuck the overhanging dough under, forming a double-thick edge. Crimp the edge with your fingers. Using a fork, prick the dough in several places. Refrigerate the crust for 15 minutes.
Position a rack in the lower third of the oven; preheat to 375°F. Bake the crust for 15 minutes. Remove from the oven and let cool, about 30 minutes.
To prepare filling: Combine apples, 1/2 cup brown sugar, lemon juice and 1/2 teaspoon cinnamon in a large bowl. Let stand for 10 minutes. Sprinkle 2 tablespoons all-purpose flour over the apples and toss again; mound the filling into the cooled crust. Coat the crust edges with cooking spray, return the pie to the oven and bake for 30 minutes.
Meanwhile, prepare topping: Combine 1/2 cup whole-wheat flour, oats, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon salt in a medium bowl. Cut in 2 tablespoons butter with a pastry blender or a fork until evenly distributed. Stir in orange juice concentrate and nuts.
After the pie has baked for 30 minutes, remove it from the oven and scatter the topping over the apples. Return it to the oven (covering the edges of the crust with foil if they’re browning too quickly) and bake until the topping is golden and the juices are bubbling around the edges, 20 minutes more. Cool for at least 1 hour before serving.
- Serving: Per serving
- Calories: 340
- Carbohydrates: 53g
- Fat: 13g
- Protein: 4g
- Dietary Fiber: 4g
- Saturated Fat: 6g
- Monounsaturated Fat: 2g
- Cholesterol: 21mg
- Potassium: 199mg
- Sodium: 110mg
- Exchanges: 1 1/2 starch, 1 fruit, 1 1/2 fat
- Carbohydrate Servings: 3.5