Pastry for single-crust pie (9 in.)
1 can (20 oz) crushed pineapple
3 med. tart apples, peeled and chopped
1/2 C. all-purpose flour
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 C. quick-cooking oats
1/3 C. packed brown sugar
1/4 C. all-purpose flour
2 T. plus 2 t. butter, melted
Preheat oven to 375 F.
Line a 9-in pie plate with pastry; trim and flute edges. Drain pineapple, reserving 3/4 C. juice. In a large bowl, combine the apples, pineapple and reserved juice. Combine the 1/2 C. flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to pastry.
In a small bowl, combine the oats, brown sugar, 1/4 C. flour and butter; sprinkle over filling. Bake at 375 F for 40-45 minutes or until filling is bubbly and topping is browned. Cover edges with foil during the last 15 minutes to prevent over-browning, if necessary. Cool on a wire rack.
8 pieces: 259 calories, 9g fat, 105mg sodium, 43g carbs, 2g fiber, 3g protein