Oatmeal-Nut Crunch Apple Pie

Weekly Recipe: 
NonWeekly

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

1/4 cup agave syrup

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

1/4 cup coarsely chopped walnuts

To prepare crust: Whisk flours and salt in medium bowl. Cut in four tablespoons butter and cream cheese using pastry blender or fork until mixture is pea-sized. Add oil: Stir until evenly moistened. Sprinkle water over mixture: toss with fork to combine. Gather into ball, press into disk and wrap in plastic. Refrigerate for at least 30 minutes or up to two days. Roll dough into 14-inch circle between two large pieces of parchment or wax paper. Peel off top sheet and invert dough into 9-inch pie pan. Peel off remaining paper. Press the dough firmly into bottom, and up sides of pan. Tuck overhanging dough under, forming double-thick edge. Crimp edge with your fingers. Using fork, prick dough in several places. Refrigerate crust for 15 minutes. Position rack in lower third of oven: preheat to 375 degrees. Bake crust for 15 minutes. Remove from oven and let cool—about 30 minutes.

To prepare filling: Combine apples, agave, lemon juice, and 1/2 teaspoon cinnamon in large bowl. Let stand for ten minutes. Sprinkle two tablespoons all-purpose flour over apples and toss again—mound filling into cooled crust. Coat crust edges with cooking spray, return pie to oven, and bake for 30 minutes.

Meanwhile, prepare topping: Combine whole-wheat pastry flour, oats, brown sugar, cinnamon, and salt in medium bowl. Cut in butter with pastry blender or fork until evenly distributed. Stir in nuts. After pie has baked for 30 minutes, remove from oven and scatter topping over apples. Return to oven and bake until topping is golden and filling starts to bubble around edges, 20 minutes more. Cool for at least one hour before serving.

Make Ahead Tip: Prepare and refrigerate dough (Step 1) for up to two days. Recipe provided by Chef Gerard Viverito