This pie is a cross between a pie and a crisp. It’s so good, I couldn’t even get the picture taken before a slice was gone! Don’t be put off by the GIGANTIC list of ingredients. With an oatmeal crust you can press into the pan, this dessert comes together really quickly. Even my father-in-law, who’s not a big pie fan, enjoyed it!  –Mellyn

Yield: 8

• 3 cups water
• 3 cups cannery apples*
• 1/2 cup oatmeal
• 3/4 cup soft white wheat flour (grind about 2 cups of soft white wheat for this recipe, divide between crust, filling and topping)
• 1/2 teaspoon salt
• 1/4 cup oil
• 3 tablespoons water
• 1/3 cup sugar
• 3/4 teaspoon cinnamon
• 3 tablespoons flour
• 3/4 cup brown sugar, packed
• 1 cup soft white wheat flour
• 1/2 cup oatmeal
• 1/4 cup oil*

1. Bring water to a boil and add apples. Let stand for at least 5 minutes. Don’t drain.
2. Preheat oven to 350 degrees.
3. Combine oatmeal, flour and salt in the blender and blend until the oatmeal is in smaller pieces.
4. Pour into a bowl and drizzle with oil and water. Mix until a ball forms.
5. Roll out between two pieces of wax paper and put into pie pan OR press into pan with your fingers. (I do the latter!)
6. Add 1/3 cup sugar, 3/4 tsp cinnamon and 3 tablespoons of flour to the apple mixture. Cook and stir until mixture thickens.
7. Pour apple mixture into pie crust.
8. Mix brown sugar, flour and oatmeal together. Pour oil over the top and mix with a fork (or your fingers) to create a crumbly topping.
9. Sprinkle over the apple mixture and bake for 30-40 minutes or until the crust and crumble are golden brown.

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