Five Point Friday - Apple Crumb Pie

This recipe was from a Weight Watcher Magazine and when I saw 5 points for a piece of pie I knew I had to give it a try. This would be a perfect point friendly addition to any Thanksgiving feast you may be planning.

Apple Crumb Pie


Serves 10
5 points per serving

Crust

• 1 c. all purpose flour
• 1/4 c. whole wheat flour
• 3 Tbsp. shredded low-fat cheddar cheese
• 1/4 tsp. salt
• 1/4 c. canola oil
• 1 Tbsp. light stick butter
• 2-4 Tbsp. water
  

Filling

• 1 large lemon or 2 Tbsp lemon juice
• 1/3 c. sugar
• 1 tsp. cinnamon
• 1/4 tsp. salt
• pinch ground ginger
  
• pinch ground nutmeg
• 3 large Granny Smith Apples - peeled and cut into slices
  
• 3 large Golden Delicious Apples - peeled and cut into slices
  

Topping

• 1/4 c. all-purpose flour
• 1/4 c. whole wheat flour
• 2 Tbsp. old fashioned oats
• 2 Tbsp. canola oil
• 1 Tbsp. packed brown sugar
• 1/4 tsp. ground allspice

1. Preheat oven to 375 degrees.
2. To make the crust, combine the flours, cheese, and salt in a medium bowl. Melt the butter in a small bowl and add the oil. Gradually add the butter-oil mixtur to the flour mixture, tossing lightly with a fork until evenly blended. Add the water, 1 Tbsp at a time, tossing with a fork until the pastry is moist and begins to hold together. Shape the dough into a disk.
3. Roll out the dough to a 13" round, fold in half, and then put it in the pie plate, unfolding it to cover the pan. Leave a 1-inch border, trim off the excess dough and reserve for the topping. Make the edge pretty and then refrigerate the crust and dough trimmings while making the filling.
   
4. To make the filling, grate the zest from the lemon, cut the lemon in half, and squeeze the juice from one half (reserve the remaining half for another use). Combine the sugar, cinnamon, salt, ginger, and nutmeg in a large bowl. Add the apples and lemon zest and juice, toss to mix well. Spoon evenly into the pie shell.
5. To make the topping, combine the flours, oats, oil, brown sugar, allspice, and dough trimmings in a medium bowl. Toss iwth a fork until well blended. Squeeze the mixture together to form a loose ball; then break it into small pieces and sprinkle evenly over the filling.
   
6. Bake until the filling is bubbling and the topping is golden, about 55 minutes. Loosely cover the pie with a piece of foil during the last 15 minutes, if necessary, to prevent over browning. Let cool on a rack.
   
7. Serve warm or at room temperature with a big ol' scoop of Cool Whip Free.
   

I'm always on the search for low point recipes so feel free to share your own Five Point recipe at your place and leave me a comment so I can come try it too!

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