Apple Pie

Apple Pie

Instead of having a traditional piecrust, our sweet apple filling is covered with a lighter, crumbly oat topping. Part pie, part crumble, it's a must for all of your autumn parties and family dinners.

Serves 8

Points per serving: 3½

100 g flour

1 tsp white sugar

40 g polyunsaturated margarine, chilled, and cut up

2 tbsp water, or more if necessary

4 medium cooking apples, peeled, cored and thinly sliced

50 g caster sugar

1 level tbsp cornflour

1/2 tsp cinnamon, ground

40 g oats

40 g flour

25 g light brown sugar

40 g polyunsaturated margarine, melted

Preheat oven to Gas Mark 6/400°F/200°C.

To make the crust, combine the plain flour and sugar in a large bowl or food processor. Add margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until manageable dough forms. Press dough into the bottom and up the sides of a 24cm ( 9-inch ) pie plate. Pinch the edges to form a decorative rim; set aside.

To make the filling, combine apples, sugar, cornflour and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.

To make the topping, combine oats, flour, sugar and melted margarine in a small bowl; sprinkle over apples.

Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.