Apple Pie

Apple Pie

 Crust:

 1/3 cup rolled oats

 6 graham crackers

 2 tablespoons chopped walnuts

 1 egg white

 Buttered flavored vegetable cooking spray

 Filling:

 2 cups apple cider

 1/2 cup sugar

 2 tablespoons fresh lemon juice

 2 teaspoons vanilla extract

 1 1/4 teaspoon pumpkin pie spice

 5−6 large Granny Smith apples, about 2 1/2 pounds

 3 tablespoons cornstarch

 Topping:

 1/3 cup brown sugar

 1/3 cup rolled oats

 2 tablespoons chopped walnuts

 1/2 teaspoon ground cinnamon

 2 tablespoons butter, melted

 Set oven temperature to 350 degrees.

 In a food processor, process the oats, graham crackers and walnuts

 until finely ground. Add the egg white and process until blended.

 The mixture should look crumbly not gooey.

 Coat a 9−inch pie pan with cooking spray. Press the crumb mixture

 evenly into the pie pan to make the crust. Lightly coat with cooking

 spray. Bake at 350 degrees for 10 minutes. Remove from oven and set

 aside until ready to use.

 Bring the cider to a boil in a large heavy saucepan over high heat.

 Cook until reduced to 1/2 cup, about 15 minutes. Pour the mixture

 into a large mixing bowl. Add the sugar, lemon juice, vanilla, and

 pumpkin pie spice to the bowl. Peel the apples, cut into quarters,

 remove the core and cut into thin slices. Stir the apples into the

 cider mixture. Sprinkle the cornstarch over the apples and stir to

 combine. Arrange the apples in the crust.

 In a small bowl, mix the brown sugar, oats, walnuts and cinnamon

 together. Pour the melted butter into the bowl stirring to combine.

 Apple Pie 3 Sprinkle the topping over the apples, pat down with your hands and

 bake at 350F for 1 hour to 1 hour and 15 minutes. The center should

 be soft when pierced with a sharp knife.