- 1 cup(s) all-purpose flour
- 2 tsp sugar
- 3 Tbsp reduced-calorie margarine, chilled and cut up
- 2 Tbsp mineral water, or more if necessary
- 4 medium fresh apple(s), McIntosh, peeled and thinly sliced
- 1/4 cup(s) sugar
- 1 Tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/3 cup(s) uncooked old fashioned oats
- 5 Tbsp all-purpose flour
- 2 Tbsp sugar
- 2 Tbsp reduced-calorie margarine, melted
Preheat oven to 400ºF (204ºC).
To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.
To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.
To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.
Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.