Whole Grain Apple Pie - cooking recipe

Ingredients

Bottom Pastry
1 cup rolled oats
1 cup whole wheat flour
1/4 cup brown sugar
1/2 teaspoon salt
1/4 cup vegetable oil
1/4 cup water
Topping
1/2 cup rolled oats
1/2 cup whole wheat flour
1/4 cup brown sugar
1/2 teaspoon salt
1/4 cup vegetable oil
Filling
6 -8 large apples, unpeeled, cored and sliced
1/4 cup brown sugar
1 tablespoon vanilla
1/4 cup whole wheat flour
4 sprigs fresh rosemary, large, finely chopped

Preparation

Preheat your oven to 350F (180C).
Put the dry pastry ingredients in one bowl and the dry crumble ingredients in the other, and whisk each well, evenly distributing the finer powders amongst the coarser ones.
For the pastry, sprinkle the oil and water together over the dry ingredients. Work with your fingers until it's evenly mixed and moist. Form the dough into a ball. Lightly dust the ball with flour then toss it into a 9-inch (23-cm) pie plate. Press the dough evenly into the plate, taking care to avoid a thickening at the base of the sides, in the corner. Set aside.
For the crumble, toss the vegetable oil into the remaining dry ingredients and work the mixture with your fingers until it's well distributed. Set aside.
Mix and toss the apples, rosemary, whole-wheat flour and brown sugar together in a bowl. Transfer this mixture into the bottom crust and evenly top with the crumble mixture.
Bake until it's golden brown on top and bubbling, about an hour or so. Serve it warm.
Freestyle Twist: You can spice up this pie in any number of ways. Try cinnamon, nutmeg, allspice or cloves. Or be brave and add cardamom, cloves or mace.