This pressed-in pie crust tastes like a cobbler crust and is high in fiber.

Preheat the oven to 425 degrees F.

Start by making the crust. In a large mixing bowl, mix the dry ingredients together. In another bowl, mix the oil and water together with a whisk.

Add the oil and water mixture to the dry ingredients. Mix until the dough holds together. Add a bit more water if needed. Press the dough into a 9-inch pie plate. Set aside.

For the filling, in a large bowl, combine all filling ingredients. Let stand for 15 minutes. Stir and then spoon the filling into the prepared pie crust.

Bake at 425 F for 15 minutes then lower the heat to 350 F and bake 40 minutes, or until the apples are tender.

Sprinkle with chopped walnuts if you choose.

Pie crust:

• 1 cup dry rolled oats
• 1/4 cup whole-wheat pastry flour
• 1/4 cup ground almonds
• 2 tablespoons packed brown sugar
• 3 tablespoons canola oil
• 1 tablespoon water

Filling:

• 6 cups sliced and peeled tart apples (about 4 large apples)
• 1/3 cup frozen apple juice concentrate
• 2 tablespoons quick-cooking tapioca
• 1 teaspoon cinnamon

Topping (optional):

• 3/4 cup chopped walnuts