Apple Pie with Oatmeal Cookie Crust
1 ½ cup rolled oats (or millet, rice or buckwheat flakes)
½ cup white flour (or buckwheat or rice flour)
¼ tsp salt
¾ tsp cinnamon
3 tbsp brown sugar
¼ cup finely minced nuts (optional)
½ tsp vanilla extract
½ cup (~125g) butter, melted
6 c. peeled, sliced tart apple (any variety ok)
3 tbs. lemon juice (preferably fresh)
1 ½ tsp. cinnamon
¼ tsp. allspice or ground cloves
¼ tsp. nutmeg
½ tsp. grated lemon rind
3 tbs. White flour (or gluten free flour)
¼ c. brown sugar or honey
½ c. sour cream (optional)
handful of chopped nuts (optional)
Preheat oven to 375F. Combine all crust ingredients and mix well.
Press firmly and evenly into bottom and sides of 9 or 10- inch pie pan, forming a thick crust. Reserve a handful of crust for topping.
Place sliced apples in large bowl. Drizzle with lemon juice and sprinkle with spices; toss until well coated. Add the lemon rind, sprinkle in the flour, and mix again. Gradually add the sugar or honey (and optional sour cream) as you mix. Don't worry if the apple slices break a little while being mixed and tossed.
Distribute the filling into the unbaked crust. Sprinkle the handful of reserved crust mix over the top, with or without the optional extra nuts, and pat neatly into place.
Bake 40-45 minutes, or until the apples are soft and the crust is nicely browned on the edges. Serve hot, warm or at room temp.