Serves: 8
Total Calories: 214

STREUSEL/CRUST:
1 tablespoon quick rolled oats
1 tablespoon firmly packed dark brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon cinnamon
1 teaspoon canola oil
1 Buttery Pie Crust, prepared but not prebaked (reserve the leftover dough scraps)

FILLING:
1 tablespoon unsalted butter or margarine
3 large firm-cooking apples, such as Rome, Braeburn, or Granny Smith, peeled, cored and sliced
2 large soft-cooking apples, such as Macintosh, Haralson, or Cotrland, peeled, cored, and sliced
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon ground allspice

TO PREPARE THE STREUSEL AND CRUST:
1. Arrange the oven racks to divide the oven into thirds. Preheat the oven to 375°F. Spray a baking sheet with nonstick cooking spray.

2. In a small bowl, combine the oats, brown sugar, flour, and cinnamon add the oil and combine with your fingers until evenly moistened. Spread evenly in a small baking dish or pie plate (a separate dish from the pie crust).

3. With a fork, pierce the pie crust in the pan in several places. Cover with foil and fill with pie weights or dried beans.

4. Gather the remaining pie crust dough scraps together into a ball and flatten. Place between 2 sheets of plastic wrap and roll 1/8 inch thick. With a 2-inch cookie cutter, cut the dough into shapes, re-rolling and using the scraps. Place on the prepared baking sheet.

5. Bake the pie crust and streusel dish on the top oven rack and the cutout shapes on the bottom rack until the cutouts are lightly browned and the streusel is golden, about 10 minutes. Remove the cutouts and streusel cool on a rack. Remove the foil and pie weights from the pie and continue baking until the crust is golden, 7-10 minutes more. Cool on a rack while you prepare the filling.

TO PREPARE THE FILLING:
1. In a large nonstick skillet over low heat, melt the butter and continue cooking, stirring gently, until golden brown and fragrant, 2-3 minutes(do not allow to burn).

2. Raise the heat to medium add the apples, sugar, vanilla, cinnamon, and allspice. Cover and cook, stirring occasionally, until the apples are softened, about 10 minutes uncover and continue cooking, stirring as needed, until the softer apples have fallen apart and the juices have thickened, about 5 minutes more.

3. Pour the filling into the warm crust. Sprinkle evenly with the streusel topping and arrange the cutouts on top in an attractive pattern.

EXCHANGES
2 1/2 Carbohydrate
2 Fat

NUTRITION FACTS
Calories 251
Calories from Fat 100
Total Fat 11g
Saturated Fat 2g
Cholesterol 8mg
Sodium 74mg
Carbohydrate 37g
Dietary Fiber 3g
Sugars 19g
Protein 2g

Nutritional Facts:

Serves: 8
Total Calories: 214
Calories from Fat: 90

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Apple Cranberry Cobbler
Apple Pie
Banana Cream Pie
Boston Cream Pie
Buttery Pie Crust
Graham Cracker Crumb Crust
Key Lime Pie
Lemon Meringue Pie
Old-Fashioned Apple Crisp
Pumpkin Pie
Star-Spangled Cherry Pie