Recipe

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• 1/2 cup oats, regular and quick and instant, unenriched, dry
• 1/2 cup wheat flour, white , all-purpose, enriched, unbleached
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• 1/4 cup brown sugar (packed)
• 2 tbsp granulated sugar
• 1/4 cup apple sauce
• 3/4 cup lemon juice
• 1 1/2 tbsp lemon peel
• 1 cup water
• 1 1/4 cup skim milk
• 1/4 tsp salt
• 1/2 cup cornstarch
• 1 tbsp cornstarch
• 1/2 cup granulated sugar
• 1/2 cup splenda no calorie

• 1 PIE CRUST DIRECTIONS (for ingredients up through apple sauce):
• 2 Preheat oven to 375 F. Spray 9-inch pie pan with PAM.
• 3 Put the oats into a food processor or blender and process until finely ground. Add the remaining dry ingredients and blend well. Transfer to a bowl and add the apple sauce. Stir well until completely combined.
• 4 Put the mixture into the pie pan, and starting at the center, flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible:
• 5 Put it in the oven and cook for 8-10 minutes, until it it is crisp but not overdone. Set aside to cool before filling.
• 6 PIE FILLING DIRECTIONS (for ingredients including and after lemon juice):
• 7 Combine sugar, cornstarch, agar, and salt in a saucepan. Stir in the soymilk and water until completely combined. Bring to a boil over medium heat stirring constantly. (Please do not leave it even for a minute or you may have lumps and burned pieces in your pie filling!)
• 8 When it reaches a boil, turn the heat to low and continue to cook, stirring, for 2-3 minutes.
• 9 Remove from heat and slowly stir in the lemon juice and chopped rind. When well-mixed, pour into the pie crust. (If you have any extra, pour it into small bowls for a crust-free dessert.)
• 10 Chill until set. May be served with cool whip free.