For the bottom crust:
1 cup all-purpose flour
1/4 cup canola oil
1/4 teaspoon salt
3 tablespoons ice-cold water
For the topping:
3/4 cup all-purpose flour
6 tablespoons margarine (I Can't
Believe It's Not Butter or Land O' Lakes Buttery Tasting Spread)
3/8 cup Splenda
For the apple filling:
5 to 6 cups thin-sliced apples (mix of McIntosh and Jonathan)
1 cup Splenda
3 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 to 1/4 teaspoon salt
Fruit Fresh or similar product
To make the bottom crust: Combine flour, oil, and salt in mixing bowl; mix with a fork or pastry blender. Add ice-cold water one tablespoon at a time until ingredients stick together. Place dough between two pieces of wax paper to roll out for pie. Touch dough as little as possible with your hands. Roll out. Remove top wax paper and turn that side into pie pan. Flute edges (do not touch directly with hands) and poke crust several places with a fork.
To make the topping: Combine flour, softened margarine, and Splenda in the bowl. Mix with fork or pastry blender until it is small crumbs. Set aside.
To make the apple filling: Preheat oven to 425 degrees. Peel and slice apples. Allow apples to soak in water containing Fruit Fresh or similar product to prevent apples from browning. Drain water off apples and combine with Splenda, cornstarch, cinnamon, nutmeg, and salt. Mix well. Place apple mixture in pie crust. Sprinkle with crumb topping.
Bake in preheated oven for 35 to 45 minutes until apples are tender (test with a toothpick). Topping will be lightly golden.
Chill before serving or serve warm
Yield: 8 servings
Source: Jane Graffin, MCO
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