4 medium apple(s), McIntosh, peeled and thinly sliced
3 Tbsp reduced-calorie margarine, chilled and cut up in small chunks
1 cup all-purpose flour
2 Tbsp water, or more if necessary
1/3 cup uncooked old fashioned oats
2 tsp sugar
1 Tbsp cornstarch
2 Tbsp reduced-calorie margarine, melted
5 Tbsp all-purpose flour
1/4 cup sugar
1/2 tsp ground cinnamon
2 Tbsp sugar
Preheat oven to 400ºF. Start by making the crust. First, in a large mixing bowl or a food processor, combine 2 teaspoons of sugar and 1 cup of flour. Add 3 tablespoons of chilled, reduced calorie margarine and process until mixture looks crumbly, like coarse meal. If you don’t have a food processor, just use your fingers. Then start to mix in cold water, one tablespoon at a time, and mix well forming a dough. Using a rolling pin, flatten dough in a circle a bit larger than a9-inch pie pan. Press dough into the bottom and up the sides of the pie pan.
Next, make the filling. To do this, combine 1/4 cup of sugar, apples, cinnamon and cornstarch in a large bowl; add in the apple slices and toss to coat. Place mixture in prepared piecrust.
Finally, make the topping by mixing 2 tablespoons of sugar, melted margarine, 5 tablespoons of flour, 2 tablespoons of sugar and oats in a small bowl; scatter over apples.
Bake for about 45 to 50 minutes or until crumbly topping is golden brown in color and apples are tender. Cool for at least a half hour before serving. Serves 8.
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