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, skip making the crust and look for a ready-made whole-wheat pie crust in the freezer section of a natural-foods store. Whole Foods sells a wonderfully light and flaky version.

Makes 10 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 3 1/2 hours (including cooling time)

EASE OF PREPARATION: Moderate

Crust
1 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1/4 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
1/2 cup packed light brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
Topping
1/2 cup whole-wheat pastry flour
1/3 cup old-fashioned rolled oats
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons frozen orange juice concentrate, thawed
1/4 cup coarsely chopped walnuts

1. To prepare crust: Whisk 1 cup all-purpose flour, 1/2 cup whole-wheat flour and 1/4 teaspoon salt in a medium bowl. Cut in 4 tablespoons butter and the 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.
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.
4. Bake the crust for 15 minutes. Remove from the oven and let cool, about 30 minutes.
5. To prepare filling: Combine apples, 1/2 cup brown sugar, lemon juice and 1/2 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.
6. Meanwhile, prepare topping: Combine 1/2 cup whole-wheat flour, oats, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 1/8 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.
7. 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.

NUTRITION INFORMATION: Per serving: 328 calories; 13 g fat (6 g sat, 2 g mono); 21 mg cholesterol; 50 g carbohydrate; 4 g protein; 4 g fiber; 112 mg sodium; 211 mg potassium.

Nutrition bonus: Vitamin C (15% daily value).

3 Carbohydrate Servings

MAKE AHEAD TIP: Equipment: 9-inch pie pan


To make ahead: Prepare and refrigerate the dough (Step 1) for up to 2 days.

My lucky day. We were returning from a weekend at the shore and stopped to see our grandson. We babysat while my daughter and son-in-law ran an errand and really enjoyed a piece of the Oatmeal Nut-Crunch Apple Pie she had made the day before. It was delicious. Then I traded her some of our leftovers we were taking home for 2 servings of the Shrimp Chili Cornbread Casserole that we ate for dinner. Fantastic easy day for me!

Anonymous, Lancaster, PA

EXCELLENT! I wish I thought of it.My grandmother is Pa Dutch and she approved.That says alot.It is a must try.

Anonymous, Upper Darby, Pa

Really delicious - I cheated and used a frozen whole-wheat crust to save time, though.

Anonymous

Yum! I left it in longer than called for, but I felt like it could have stayed in even longer; the bottom of the crust was still a bit raw and the apples slightly crunchy. The flavours were excellent though!

Kira, Berkeley, CA