Sugarless (And Less Butter) Apple Pie

125 grams flour

50 grams oatmeal

60 grams cold butter or margarine

2 tablespoons vegetable oil

1-2 tablespoons honey (optional)

2-4 tablespoons water

2 apples

A squeeze of lemon

A pinch of ground cinnamon

Cut butter into small pieces, stir gently with flour, oatmeal and vegetable oil or rub with your fingers (not palm) until the mixture resembles coarse meal.

Gradually add honey and water until the dough can form a ball. Add more water if necessary. Rest the dough in refrigerator.

In the meantime core apples (I didn’t peel mine) and cut to your heart content. Add lemon juice, stir. Sautee the apples with a little butter or vegetable oil and cinnamon a couple of minutes until tender. Set aside.

Take out the dough from refrigerator, divide in two. Roll each dough so they can fit to your pie pan (I used 30.5 cm oval spaghetti dish). Place one piece of dough, pour the apples, and then place the other piece of dough. Make a hole in the center to let out hot steam. Bake 350 F/180 C until golden brown.