5 Granny Smith apples (peeled, cored and thinly sliced, or other tart apples)
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/3 cup dark brown sugar
2 tablespoons extra virgin olive oil
2 tablespoons butter (room temperature)
Preheat oven to 425°F.
Brush the pie shell with egg-white and let it dry. This will act as a barrier for the moisture.
To make apple pie filling: place apple slices in a large bowl. In a separate bowl combine 2 tablespoons flour, granulated sugar, cinnamon, nutmeg and allspice. Mix well, then add to apples. Toss until apples are evenly coated. Add to pie shell and spread evenly. Bake in the oven for 10 minutes.
To make the topping/crumble: In a bowl, add oats, flour, salt and brown sugar and mix well. Add olive oil and stir until mixture clumps. Add butter and mix until mixture is crumbly.
Take pie out of the oven and top with crumble mixture.
Lower heat to 375°F and bake for 30-35 minutes, until apples are soft and crumble is golden brown.
Note: If crumble is brown, but apples aren’t soft, cover loosely with aluminum foil to prevent crumble from browning too much and continue baking.
This Dutch Apple Pie Recipe is:
Very low in cholesterol
Very high in vitamin B6