Oatmeal-Nut Crunch Apple Pie

Oatmeal-Nut Crunch Apple Pie

5 Reviews
From: EatingWell Magazine, October/November 2006

This decadent pie is loaded with juicy apples and adorned with a streusel-lover's crunchy topping. The pie is best served the day it's made. If you're short on time, look for a ready-made whole-wheat pie crust in the freezer section of the store.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • Crust
  • 1 cup all-purpose flour
  • ½ cup whole-wheat pastry flour
  • ¼ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 2 ounces reduced-fat cream cheese, (Neufchâtel)
  • 2 tablespoons canola oil
  • 3 tablespoons ice water
  • Filling
  • 3 medium Granny Smith apples, peeled and thinly sliced
  • 3 medium McIntosh apples, peeled and thinly sliced
  • ½ cup packed light brown sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • Topping
  • ½ cup whole-wheat pastry flour
  • ⅓ cup old-fashioned rolled oats
  • ¼ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 2 tablespoons frozen orange juice concentrate, thawed
  • ¼ cup coarsely chopped walnuts


  • Active

  • Ready In

  1. To prepare crust: Whisk 1 cup all-purpose flour, ½ cup whole-wheat flour and ¼ teaspoon salt in a medium bowl. Cut in 4 tablespoons butter and cream cheese using a pastry blender or a fork until the mixture is pebbly. Add oil; stir until evenly moistened. Sprinkle water over the mixture; toss with a fork to combine. Knead the dough in the bowl a few times. Gather into a ball, press into a disk and wrap in plastic. Refrigerate for at least 30 minutes or up to 2 days.
  2. Roll the dough into a 14-inch circle between 2 large pieces of parchment or wax paper. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Press the dough firmly into the bottom and up the sides of the pan. Tuck the overhanging dough under, forming a double-thick edge. Crimp the edge with your fingers. Using a fork, prick the dough in several places. Refrigerate the crust for 15 minutes.
  3. Position a rack in the lower third of the oven; preheat to 375°F. Bake the crust for 15 minutes. Remove from the oven and let cool, about 30 minutes.
  4. To prepare filling: Combine apples, ½ cup brown sugar, lemon juice and ½ teaspoon cinnamon in a large bowl. Let stand for 10 minutes. Sprinkle 2 tablespoons all-purpose flour over the apples and toss again; mound the filling into the cooled crust. Coat the crust edges with cooking spray, return the pie to the oven and bake for 30 minutes.
  5. Meanwhile, prepare topping: Combine ½ cup whole-wheat flour, oats, ¼ cup brown sugar, ½ teaspoon cinnamon and ⅛ teaspoon salt in a medium bowl. Cut in 2 tablespoons butter with a pastry blender or a fork until evenly distributed. Stir in orange juice concentrate and nuts.
  6. After the pie has baked for 30 minutes, remove it from the oven and scatter the topping over the apples. Return it to the oven (covering the edges of the crust with foil if they're browning too quickly) and bake until the topping is golden and the juices are bubbling around the edges, 20 minutes more. Cool for at least 1 hour before serving.
  • Make Ahead Tip: Prepare and refrigerate the dough (Step 1) for up to 2 days.
  • Equipment: 9-inch pie pan

Nutrition information

  • Serving size: 1 slice
  • Per serving: 338 calories; 13 g fat(5 g sat); 4 g fiber; 53 g carbohydrates; 4 g protein; 7 mcg folate; 21 mg cholesterol; 29 g sugars; 279 IU vitamin A; 11 mg vitamin C; 40 mg calcium; 1 mg iron; 114 mg sodium; 202 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fruit, 1½ fat

Reviews 5

March 04, 2012
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By: EatingWell User
Re-work rhe crust recipe I think the test kitchen should tweka this crust recipe. I suspect the canola oil and Neufchatel are the ingredients causing problems. Pros: Tasty filling Cons: Crust was a flop
November 20, 2010
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By: Jackie Clonan
Oops, I see I should have read your blog on healthier pie crust.............I used the food processor rather than your by hand directions.........that is indeed where I went wrong resulting in my hard crust. Like I said though.......the taste was still there anyway!
November 20, 2010
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By: Jackie Clonan
Wonderful pie except........the crust came out rock solid! It may have been my fault, as I'm neither an expert with WWF and I always prep my crusts in a food processor, plus when they are done, I usually turn the oven off and just leave them in there to set up better. I had no problem rolling out the crust between the wax paper [great idea for this particular crust] but I did have to add one more tablespoon of water to bring it together, which may have been the reason others had problems. The taste of the crust was so good however, that I still believe this pie is AWESOME! It's probably the first apple pie I've ever made that wasn't "swimming" in juice, making it difficult to cut. Also, the apple flavor completely came through, possibly because of the minimal amount of sugar, and brown at that! The crumb topping was superb. I didn't have frozen oj, instead using 2 tablespoons of canola oil infused with 1 teaspoon of dried orange zest. The directions for this pie were so clearly described that except for my hard crust problem, it was excellent. I will just buy a crust the next time or skip the WWF.
October 18, 2010
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By: jwilliams7372
I baked this delicious pie yesterday and it is as good as it is nutritious! Thanks for the forgiveness upfront about the crust. Mine was a disaster so I found one at Whole Foods Market and it worked great for this pie. I will be making it many times in the future.
October 17, 2010
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By: jwilliams7372
This is a most flavorful pie, made even more enjoyable by the realization that it is very low in fat. My efforts at making the crust according to the recipe were unsuccessful, however, Luckily, I found a whole wheat crust in the frozen food section of Whole Foods Market; in fact, the package contained two crusts, so I froze the other. It was perfect, unlike my lumpy, dry concoction that never came together. The sweet, crunchy, crumbly topping was a delight and just what I hoped it'd be ! I'll make this one many times!
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